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Chimichurri Steak Tacos

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Chimichurri Steak Tacos

Tender, juicy, chili-rubbed steak topped with chimichurri sauce, cherry tomato salsa, and avocado slices served on warm corn tortillas, Enjoy!
Course: Entrée
Cuisine: Argentinian
Servings: 4

Ingredients

CHIMICHURRI SAUCE:

  • 1/4 c. fresh lime juice (about 3 limes)
  • 3 cloves garlic pressed
  • 1/2 c. packed flat-leaf parsley (about 1 bunch)
  • 1/2 c. packed cilantro (about 1 bunch)
  • 1/4 c. oregano leaves (.75 oz.) pkg.
  • 1/4 c. chopped red onion
  • 1/2 tsp. red pepper flakes
  • 3/4 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/3 c. extra virgin olive oil

STEAK:

  • 1 1/2 lbs. round steak
  • Juice of 1/2 lime
  • 2 tsp. chili powder
  • 2 tsp. cumin
  • 2 tsp. garlic powder
  • 1 tsp. cayenne pepper
  • Kosher salt and black pepper
  • 1 T. extra virgin olive oil

TACOS:

  • 1 c. diced cherry tomatoes
  • 1/4 c. diced jalapeno peppers seeds & membranes removed
  • 1/2 c. diced red onion
  • Juice of 1/2 lime
  • Corn tortillas for serving
  • Avocado slices for garnish

Instructions

  • CHIMICHURRI SAUCE: In a food processor fitted with a metal blade, pulse lime juice, and garlic. Add parsley, cilantro, oregano, red onions, salt, pepper, and red pepper flakes; pulse until roughly chopped. With the food processor running on low, drizzle in olive oil, process until just combined; set aside.
  • STEAK: Squeeze lime on steak. In a small bowl, whisk all the spices together and press onto both sides of the steak. Allow to rest while the pan heats.
  • Heat a large cast iron skillet or grill pan over medium-high heat. Add the tablespoon of olive oil. Cook steak on medium-high heat for 2-4 minutes per side depending on the desired level of doneness. Remove pan from heat when steak reaches the desired doneness. Brush with chimichurri sauce. Allow to rest for 10-15 minutes. Slice steak against the grain.
  • TACOS: In a medium bowl, toss together diced tomatoes, jalapeno peppers, and red onion with lime juice. Build tacos by layering about 2-3 slices of beef on a corn tortilla with a spoonful of the veggie mixture and an avocado slice if desired. Finish by drizzling more chimichurri on top of the tacos. Enjoy

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