Steak Tacos with Chimichurri

Prep Time

20 minutes

Cook Time

15 minutes

Additional Time

10 minutes (for chimichurri)

Total Time

45 minutes

Servings

4-6

Ingredients

Chimichurri

• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• Salt and black pepper to taste

Steak Tacos

• 1 pound flank steak or skirt steak, trimmed of excess fat
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 8-12 corn tortillas, warmed
• 1 cup shredded cabbage or lettuce
• 1 avocado, sliced
• 1/4 cup crumbled feta or queso fresco
• Lime wedges for serving

Steps to Cook

Chimichurri

1. In a medium bowl, combine the parsley, garlic, olive oil, red wine vinegar, lemon juice, oregano, and crushed red pepper flakes. Season with salt and black pepper to taste.
2. Stir the ingredients together until well combined. Cover and let the chimichurri sit at room temperature for at least 10 minutes to allow the flavors to meld.

Steak Tacos

1. Pat the steak dry with paper towels and season both sides with cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
2. Heat a grill pan or outdoor grill to medium-high heat. Cook the steak for 4-6 minutes per side, or until it reaches your desired doneness. Transfer the steak to a cutting board and let it rest for 5 minutes.
3. Slice the steak against the grain into thin strips.
4. Warm the corn tortillas according to package instructions.
5. To assemble the tacos, place a few slices of steak in each tortilla. Top with shredded cabbage or lettuce, sliced avocado, and crumbled feta or queso fresco.
6. Drizzle the chimichurri over the top of the tacos.
7. Serve the tacos with lime wedges on the side.

Cook’s Note

• If you don’t have a grill, you can also sear the steak in a hot cast-iron skillet or broil it in the oven.
• The chimichurri can be made ahead of time and stored in the refrigerator for up to 5 days.
• For a spicier chimichurri, you can add more crushed red pepper flakes or a diced jalapeño.
• Experiment with different toppings, such as diced onions, pickled radishes, or fresh cilantro.
• Serve the steak tacos with your favorite sides, such as rice, beans, or a fresh salad.

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