Spiced Grilled Steak Tacos with Chimichurri
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"Dinner,Spiced Grilled Steak Tacos with Chimichurri"
Serves Approximately 4 servings | Prep Time 25 PT25M | Cook Time 10 PT35M | DinnerWhy I Love This Recipe
The use of chimichurri sauce, originating from Argentina, adds a vibrant and zesty element to these tacos, showcasing their multicultural flavor profile.
Ingredients You'll Need
1 lb flank steak
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
8 corn tortillas
1 avocado, sliced
1/4 cup crumbled queso fresco
1/4 cup red onion, finely diced
Fresh cilantro for garnish
1 cup parsley, finely chopped (for chimichurri)
2 cloves garlic, minced (for chimichurri)
2 tbsp red wine vinegar (for chimichurri)
1/4 cup olive oil (for chimichurri)
1/4 tsp red chili flakes, or to taste (for chimichurri)
Directions
Prepare the chimichurri: In a small bowl, mix together 1 cup chopped parsley, 2 minced garlic cloves, 2 tbsp red wine vinegar, 3 tbsp olive oil, and 1/4 tsp red chili flakes. Adjust salt and chili to taste. Let sit to develop flavor.
Marinate the steak: Rub the flank steak with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt, and pepper. Allow the steak to rest at room temperature for 20 minutes.
Heat a grill or grilling pan to medium-high heat. Cook the steak for approximately 4-5 minutes per side for medium-rare, or until the desired doneness is reached. Allow the steak to rest, covered with foil, for 5 minutes.
Meanwhile, warm the corn tortillas on the same grill for 30 seconds per side until pliable and slightly charred.
Thinly slice the rested steak against the grain. Assemble the tacos by layering slices of steak over the tortillas, followed by slices of avocado, a drizzle of chimichurri, crumbled queso fresco, and diced red onions.
Garnish with freshly chopped cilantro and serve immediately.
Pairs Well With
Beer or sparkling water with lime
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