Flank Steak Tacos with Pesto

Prep Time: 10 min
Inactive Time: 4 hr
Cook Time: 15 min
Total Time: 4 hr 25 min
Servings: 4
  • 1 jar (6.7 oz/190 g) Filippo Berio Grilled Vegetable Pesto, divided
  • 6 tbsp Filippo Berio Olive Oil
  • 1/4 cup finely chopped fresh cilantro
  • 3 tbsp lime juice (juice of about 3 limes)
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 lb flank steak
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup halved cherry tomatoes
  • 1 cup shredded Cheddar cheese
  • 3 green onions, thinly sliced
  • 8 corn tortillas, warmed
  • Lime wedges
      • Stir together 6 tbsp pesto, olive oil, cilantro, lime juice, garlic and cumin. Transfer steak and marinade to resealable plastic bag. Refrigerate for at least 4 hours or up to overnight.
      • Preheat grill to medium-high heat; grease grate well. Pat steak dry with paper towels to remove excess moisture; season with salt and pepper. Grill for 4 to 5 minutes per side for medium-rare or until cooked as desired. Let stand for 5 minutes; slice thinly.
      • Assemble steak, tomatoes, Cheddar and green onions in warm tortillas. Drizzle with remaining pesto. Serve with lime wedges.



      • Substitute crumbled queso fresco or feta for Cheddar cheese if desired.
      • Spice up the tacos with pickled or fresh jalapeño slices.
      • To make this dish gluten-free, substitute flour tortillas for corn tortillas.




    Ingredient: Beef

    Cooking Method: Grill

    World Cuisine: Hispanic

    Product: Grilled Vegetable Pesto

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