Spicy Flank Steak Tacos with Watermelon Salsa

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Spicy Flank Steak Tacos with Watermelon Salsa
Photo: Hector Sanchez; Styling: Ginny Branch
The three-pepper spice rub gives the steak wonderful complexity.
Serves 4 (serving size: 2 tacos)


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5/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground red pepper
1 (1-pound) flank steak, trimmed and halved lengthwise
Cooking spray
8 green onions, roots trimmed
2 cups finely chopped fresh watermelon
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
2 teaspoons olive oil
1 serrano chile, seeded and chopped
8 (6-inch) corn tortillas
2 ounces feta cheese, crumbled (about 1/2 cup)


Hands-on: 28 Minutes
Total: 38 Minutes

1. Preheat grill to medium-high heat.

2. Combine 1/2 teaspoon salt, black pepper, white pepper, and red pepper in a small bowl. Score steak with a sharp knife in a diamond pattern on both sides (1/4 inch deep). Lightly coat steak with cooking spray; sprinkle steak evenly with pepper mixture. Arrange steak on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak across the grain into thin slices.

3. Arrange green onions on grill rack coated with cooking spray; grill 3 minutes or until slightly charred and tender.

4. Combine watermelon, mint, juice, oil, chile, and remaining 1/8 teaspoon salt in a medium bowl.

5. Place tortillas on grill rack coated with cooking spray; grill 1 minute on each side or until lightly charred. Arrange onions down the center of each tortilla; divide steak, salsa, and cheese evenly among tortillas.

Created date

June 2014

Nutritional Information

Calories 335
Fat 12.8 g
Satfat 4.8 g
Monofat 4.6 g
Polyfat 1.1 g
Protein 30 g
Carbohydrate 28 g
Fiber 3 g
Cholesterol 83 mg
Iron 3 mg
Sodium 537 mg
Calcium 152 mg