Steak tacos are one of those things that I have to make a couple times a month. Everything about a taco is great. It’s generally quick, tasty, and flavorful. I really enjoy using fresh handmade local tortillas I find it makes such a huge difference in the end result. Traditionally made with parsley I really enjoy making chimichurri with cilantro being the main herb because it pairs so well with grilled meats and really rounds out the taco. This chimichurri is super tangy and refreshing with a little mild spice. This taco recipe is perfect for a cool night.
- 2lb. flat iron steak
- Canola oil
- Cilantro Chimichurri Sauce
- 1/4 red onion
- 4 garlic cloves
- 1/2c white wine vinegar
- 1Tb red pepper flakes
- 1/2c canola oil
- 1/4c olive oil
- 1 bunch cilantro
- 1/2 bunch parsley
- 1Tb cotija cheese
- 1 tsp kosher salt
- 1 tsp black pepper
- Lightly pound steak. Cut into small bite sized cubes.
- Season generously with salt and pepper.
- To make chimichurri( the night before for best results)add in everything in the food processor minus the cilantro and parsley. Pulse till red onion and garlic are chopped.
- Add in parsley and cilantro. Pulse till herbs break down but still chunky.
- Toss with 1/4 c chimichurri and let marinade for 1 hour to overnight
- Let steak come to room temperature 30 minutes prior to grilling.
- Heat cast iron pan to medium heat. Add a little bit of canola oil. Sear beef on all sides.
- Set beef in a bowl and toss generously with chimichurri. (Fresh chimichurri not what you marinated your steak in)
- Serve on a warm tortilla with cotija cheese, pico de gallo and a fresh lime.