Cilantro Chimichurri Steak Tacos
Servings : 4
Ingredients
Steak and Marinade
- 1 1/2 lbs flank steak or sirloin
- 1 each jalapeno fresh or pickled
- 2 Tbsp cilantro chopped
- 1 each lime juiced
- 2 Tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 tsp salt
Cilantro Chimichurri Sauce
- 1/2 cup cilantro fresh, chopped, packed
- 1/2 cup fresh parsley chopped, packed
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 Tbsp bottled minced garlic or about 2 cloves fresh
- 1 tsp crushed red pepper
- 1 tsp cumin
- 1/2 tsp salt
Taco Toppings and Shells
- 8 each corn tortilla
- tomato chopped, optional
- lime wedges, optional
- avocado sliced, optional
Instructions
Steak and Marinade
- Place marinade ingredients in a blender and blend until smooth. Add the marinade and steak to a large zip top bag and refrigerate for at least 1 hour to allow flavors to be imparted to the steak.
- Heat a grill to medium high and grill the steak to desired doneness. Slice into strips for use in the tacos.
Chimichurri Sauce
- Add all sauce ingredients to a blender and blend until almost smooth. Some small chunks are desirable and add good texture so there is no need to blend until completely smooth.
Taco Assembly and Toppings
- Heat tortillas any way you desire or use them as is. I prefer to steam them in damp paper towels in the microwave or lightly fry them in olive oil if I want a slightly crisp tortilla.
- Add steak strips to tortillas and then top with chimichurri sauce and any additional toppings you desire.