Steak Tacos with Chimichurri Sauce Recipe

Steak Tacos Chimichurri Recipe

I cut this recipe out of Oprah Magazine and we tried it last week (Jeff was the chef)- it was delicious!!

Steak Tacos with Chimichurri Sauce

Steak:

1 1/2 lbs. skirt steak

1 t. cumin

3 T vegetable oil

2 t. kosher salt

1/2 t. ground black pepper

5 cloves garlic, minced to a paste

1/2 lime

1/2 c. thinly sliced red onion

Chimichurri Sauce:

2 cloves garlic

1 t. kosher salt

1/2 c. cilantro

1/2 c. flat-leaf parsley leaves

1/2 c. EVOO

2 T. lime juice

1/2 t. crushed red chili flakes

1/2 t. ground black pepper

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Cut steak into six pieces. In a medium bowl, combine cumin, oil, salt, black pepper, and garlic. Add steak to bowl, rub spice mixture into meat, squeeze lime juice on top, and mix in onion. Refrigerate 30 minutes.

To make chimichurri sauce: In a small food processor, pulse together garlic and salt until it forms a paste. Add cilantro and parley and pulse, scraping the sides down often. Place in a small bowl and stir in OO, lime juice, red chili flakes, and black pepper.

About 10 minutes before serving, grill steak 2-3 minutes on 1 side, without moving, then flip and continue cooking to desired degree of doneness, 2-3 minutes for medium rare. Let meat rest 5 minutes, uncovered.

Dice or slice meat against the grain and sprinkle with a pinch of salt. Serve on a tortilla with chimichurri sauce and Pico de Gallo (recipe below)

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Pico de Gallo:

In a bowl, combine 4 seeded and diced roma tomatoes, 1/2 c. diced red onion, 1 t. kosher salt, 1 jalapeno, seeded and minced, 1/4 c. chopped cilantro, and 1 T. lime juice

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This dish is perfect for a summer evening – enjoy!

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