Protein Atlas
Steak Tacos with Chimichurri & Chili-Lime Crema high-protein recipe

Meals · High Protein

Steak Tacos with Chimichurri & Chili-Lime Crema

These steak tacos deliver 47 grams of protein and 614 calories per serving. Seared flank steak is sliced thin and tucked into warm tortillas with a fresh herb chimichurri and tangy Greek yogurt crema spiked with lime and sriracha.

Serves 2
49g protein 670 cal
Prep Time 20 min
Cook Time 10 min
Total Time 30 min

Nutrition per serving

Protein
49 g
Calories
670

Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.

Ingredients

2 servings
  • 12 oz flank steak — or skirt steak
  • 4 small whole wheat tortillas — 6-inch
  • 1/4 cup plain Greek yogurt
  • 2 tbsp fresh lime juice
  • 1/2 cup fresh cilantro — packed, divided
  • 1/4 cup fresh parsley — packed
  • 3 cloves garlic — minced
  • 1 medium red bell pepper — sliced
  • 1/2 small red onion — sliced
  • 2 cups romaine lettuce — shredded
  • 2 tbsp olive oil — divided
  • 1 tbsp red wine vinegar
  • 1 tsp sriracha
  • 1/2 tsp ground cumin
  • 1/2 tsp salt

Steps

  1. Make the chimichurri: In a small bowl, combine 1/4 cup cilantro, all the parsley, 2 cloves minced garlic, 1 tablespoon olive oil, red wine vinegar, and a pinch of salt. Stir well and set aside.
  2. Make the chili-lime crema: In another small bowl, whisk together Greek yogurt, 1 tablespoon lime juice, sriracha, and a pinch of salt. Set aside.
  3. Season the steak: Pat the flank steak dry. Rub with cumin, remaining garlic, and salt on both sides.
  4. Sear the steak: Heat remaining 1 tablespoon olive oil in a large cast-iron skillet over high heat. Add steak and cook 4-5 minutes per side for medium-rare. Transfer to a cutting board and rest 5 minutes.
  5. Warm the tortillas: While steak rests, warm tortillas in the same skillet for 30 seconds per side.
  6. Prep the toppings: Toss shredded romaine with remaining lime juice and cilantro.
  7. Slice and serve: Slice steak against the grain into thin strips. Divide among tortillas and top with bell pepper, red onion, dressed romaine, chimichurri, and a drizzle of crema.

Why This Works

Flank steak delivers 21 grams of protein per 4-ounce portion while staying lean at around 8 grams of fat. The quick high-heat sear—2 to 3 minutes per side—creates a caramelized crust while keeping the interior pink and tender. Slicing against the grain is essential: flank steak has long muscle fibers, and cutting perpendicular to them shortens each fiber, making every bite more tender. The Greek yogurt crema adds another 6 grams of protein per serving while providing cooling contrast to the chimichurri's bright acidity.

Make It Your Own

Swap flank steak for skirt steak or flat iron—both have similar protein content and take well to high heat. For a milder crema, reduce or omit the sriracha and add a touch more lime zest. Corn tortillas work for a gluten-free option; warm them directly over a gas flame for charred flavor. Add pickled red onions or sliced radishes for extra crunch and tang.

Make-Ahead & Storage

The chimichurri improves after 30 minutes and keeps refrigerated for up to 5 days—the flavors meld and deepen. The crema stores well for 4 days. Cook the steak fresh for best texture, but you can slice and refrigerate it for up to 3 days; reheat gently in a dry skillet rather than the microwave to preserve the sear. Store components separately and assemble just before serving.