Ingredients

• 1 pound flank steak
• 1 teaspoon salt
• 2 tablespoons oil
• 4 whites corn tortillas
• 0.5 cups chimichurri sauce
• 0.25 cups red onions
• 0.5 cups cotija cheese
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Sprinkle salt over steak to cover both sides. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 1 day.
3. 3 Heat a skillet over medium heat and add 1 tablespoon oil. Fry tortillas, 1 at a time, on each side until puffy and golden brown, about 1 minute. Set aside on a plate and cover with paper towels.
4. 4 Sear steak in the same skillet, adding oil as needed; turn over frequently until browned, about 8 minutes per side. For medium-rare, steaks will be firm and reddish-pink and juicy in the center. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare.
5. 5 Remove to a cutting board to rest. Once rested, slice steak against the grain.
6. 6 Serve in tortilla and top with onions, chimichurri, and shredded cheese. Top with cilantro.

Nutrition per serving