MAIN Chimichurri Steak Tacos
Prep
Cook
Total
Yield 4-6 servings
Strip steak is one of my favorite cuts of beef. With its nice marbling for tenderness and flavor, the steaks can be seared whole and then sliced for individual servings such as these tacos (also acceptable is sirloin). You might call Chimichurri “Argentinian pesto” but whereas basil pesto has a deep n’ dank flavor to me, chimichurri is bright and fresh. It is frequently paired with grilled meats and provides a counterpoint to the heavy flavors of grilled meat that is browned over coals. You’ll be making a large batch of chimichurri and will have enough to use as desired later.
Ingredients
You can make your own slaw or simply buy a pre-mixed package to save time.
Slaw Ingredients:
1 bag of slaw mix OR
- ½ head of cabbage, finely shredded
- 1 bell pepper, julienned
- ½ onion, thinly sliced
- 2 carrots, julienned
2 limes, zested and juiced
¼ cup olive oil
1 tsp Dijon mustard
2 tsp brown sugar
1 tsp kosher salt
1 clove garlic, minced
Chimichurri Ingredients:
1 bunch cilantro, finely chopped
1 bunch parsley, finely chopped
½ tsp dried oregano
8 cloves garlic, minced
2 limes, zested and juiced
6 Tbsp olive oil
2 tsp kosher salt
½ tsp red pepper flakes
2-3 strip steaks (or other cut as desired)
Tortillas of your choice (I recommend the 6 inch size!)
Sour cream or Greek yogurt, for garnish
Instructions
- In a large mixing bowl, combine lime juice, olive oil, Dijon, brown sugar, salt, and garlic and whisk to combine. Add slaw veggies and use your hands to toss and crush until mixed and slightly tenderized. Taste for salt and other flavor adjustment. Note: the slaw can be made well in advance and kept in the refrigerator. This will soften the veggies more and meld the flavors. Place the slaw in a serving bowl.
- Use a food processor to make the chimichurri or be devoted in thoroughly chopping everything. Add all ingredients and mix to combine. It should be pourable so add more olive oil and lime juice (or vinegar) to reach the right consistency. Taste for salt and other flavor adjustment. Place in a serving bowl (remember that this is a large batch and you won't use all in this dish, so you may want to separate into multiple containers. Cover tightly with plastic wrap and press all the air out).
- Remove steak from fridge 30-60 minutes before cooking. Liberally sprinkle with kosher salt and ground black pepper.
- Heat a large frying pan over medium heat (you may also grill/broil the steaks on high - the cook time will be similar).
- Sear the steaks in oil for 2-3 minutes on each side. Set aside and allow to rest for about 10 minutes before slicing.
- Serve on tortillas with a handful of slaw, a heavy drizzle of chimichurri, and a dollop of sour cream/Greek yogurt!
Courses main
Recipe by Vie at https://getvie.com/knifeandfork/