It’s Taco Tuesday so let’s celebrate with a new recipe with a few of our favorite things – steak and chimichurri. Let the marinade do all the work here and pull together this delicious and easy dish right before dinner time! Any extra chimichurri can be stored and used on eggs, sandwiches and so much more! Note, you can always substitute a store bought chimichurri to save time. Trader Joe’s has a great one!
Chimichurri Steak Tacos
Servings: 4 servings
Ingredients
Steak:
- 2 pounds flank steak
- 1/2 cup olive oil
- 2 Tbsp lime juice about 1 large lime
- 2 garlic cloves minced
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 2 tsp kosher salt
- 1/2 tsp black pepper
Chimichurri:
- 1 small shallot
- 3 garlic cloves
- 2 cups well packed parsley
- 1 cup well packed cilantro
- 1 tsp dried oregano
- 3 Tbsp red wine vinegar
- 2 Tbsp lemon juice
- 1 tsp salt
- ½ tsp red pepper flakes
- ½ – ¾ cup olive oil
To serve:
- Tortillas
- Avocado sliced
- Cilantro
- Cotija cheese
- Pickled red onions
- Mexican crema or sour cream
Instructions
- Combine all ingredients for marinade (olive oil through black pepper) in a small bowl. Whisk well. Add steak to a gallon sized bag and pour marinade over top. Marinade for 1-4 hours in refrigerator.
- When ready to cook, remove flank steak from marinade. Let excess marinade drip back into the bag and place on a cutting board. Discard marinade. Use a sharp knife tip to tenderize the steak by making small, shallow cuts into the steak in a poking motion, being careful not to cut through to the other side. Cut with the grain, making each cut an inch or so apart from each other. Depending on the size of your steak, you should make 10-15 slits on each side. Flip and repeat on second side.
- While steak is resting, prepare chimichurri. Start by mincing shallot and garlic. Add to a medium bowl with dried oregano, red wine vinegar, lemon juice, salt, red pepper flakes, and ½ cup olive oil. Finely chop parsley and cilantro and add to shallot mixture. Stir to combine, adding up to ¼ cup more olive oil if sauce needs to be loosened. Alternatively, all chimichurri ingredients can be combined in a food processor until smooth. Let sit at least 10 minutes or up to 2 hours before serving to encourage flavors to meld together.
- Cut rested steak into thin slices, cutting against the grain of the meat.
- If desired, lightly char tortillas before serving. This can be done directly over flame or in a dry skillet on medium heat for roughly 30-60 seconds on each side.
- Assemble tacos with shredded beef topped with chimichurri sauce. Garnish with avocado, cilantro, cotija cheese, pickled onions and crema.
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