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Rockin’ Chimichurri Steak Tacos


  • Author:
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10-12 tacos

Description

Chimichurri Steak Tacos – spicy marinated grilled steak, a quick chimi sauce, and all your other favorite toppings.


Ingredients

 Marinade:

  • 1 jalapeño
  • 1 handful cilantro
  • 5 garlic cloves
  • juice of 2 limes
  • juice of 1 orange
  • 2 tablespoons vinegar
  • 2 tablespoons Worcestershire
  • 1/2 cup olive oil
  • 1 tablespoon brown sugar
  • 1 tablespoon cumin
  • 1 tablespoon salt
  • 1 teaspoon pepper

For the Steak Tacos:

  • 2-3 pounds flank steak
  • corn or flour tortillas
  • red onion
  • cotija cheese
  • cilantro
  • guacamole (see notes)
  • chimichurri (see notes)

Instructions

  1. Marinade: Blend marinade ingredients together until smooth. Place the steak in a large bowl or dish, cover with the marinade, and let rest in the fridge for 1-8 hours (4 hours is pretty ideal).
  2. Toppings: Prep your other toppings!
  3. Grilling the Steak: Preheat grill to medium heat. Remove meat from marinade and discard remaining marinade. Sprinkle with salt and pepper on both sides. Place steak on grill (it should sizzle!) and grill for 7-9 minutes per side, flipping just once. When a meat thermometer reads 140-145, remove from grill and cover in foil. Let it rest for 5 minutes and boom: perfect medium rare. Grill to 155/160 for medium.
  4. Assembly: Slice your steak against the grain into long strips and build your tacos – steak, chimichurri, cotija, cilantro, red onion, and guacamole for good measure.

Notes

Chimichurri: 1 cup (packed) fresh Italian parsley, 1/2 cup olive oil, 1/3 cup red wine vinegar, 2 garlic cloves, 1 teaspoon crushed red pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon salt. Pulse through a food processor till somewhere between chunky and smooth. We also added a handful of fresh cilantro.

Super Quick Guac: 3 avocados, squeeze of lime, chopped cilantro, garlic powder, salt, and pepper to taste.