Cinco de Mayo AND Taco Tuesday?! Talk about the perfect storm. Even though we're not allowed to go out and celebrate at our favorite Mexican restaurants, we can still indulge from home with tacos and margs of our own creation! I have tons of appropriate recipes on here (I'll be sure to link some below), but this is probably my favorite taco recipe ever. That is a bold statement, because I LOVE tacos. And this is actually my husband's recipe. Chimichurri Steak Tacos........ yum. This recipe is also a special one, because as you may know when life is normal I tend to travel back and forth to NYC a lot for my work. My flight always gets back in late at night, and my husband always stays up to make me dinner. Every time he asks what I want and 9 times out of 10 I request these amazing chimichurri tacos.
Most traditional chimichurri sauces are parsley based. We use parsley in ours as well, however the main base is cilantro. Cilantro has so much more flavor than parsley and is even more fitting for tacos! We also mix in red wine vinegar, olive oil, garlic, red pepper flakes, cumin, salt and pepper. This sauce is uncooked. You just combine it in a food processor (or blender/bullet)! Easy!
It'll look like this when it's done. Adjust the red wine vinegar/olive oil and spices as desired.
Next step is preparing your steak.
You're going to mostly cook the steak first (3-4 mins), then mix with about half your sauce at the end.
Let it cook into the steak for a couple minutes then remove to a bowl.
For the rest of your tacos you'll want tortillas of choice, pico de gallo (mix of tomato, jalapeno and onion - just chop up and combine), refried beans, feta, crema (or sour cream) and the rest of your chimichurri.
Warm tortillas in oven. Spread with a layer of beans, then top with steak, additional chimichurri sauce, pico, cheese and crema/sour cream.
Hit with a squeeze of fresh lime and serve with a side of beans if desired.
Enjoy!!!
You might also like:
- 1 bunch of fresh cilantro, stems cut
- ½ bunch curly parsley, stems cut
- ½ cup olive oil
- ½ cup red wine vinegar
- ½ teaspoon red pepper flakes (adjust based on how spicy you want it)
- 2 garlic cloves
- 1 tablespoon cumin
- salt & pepper
- 1 lb steak, cut into small pieces
- tortillas
- refried beans, heated up in microwave
- pico de gallo (chopped jalapeno, tomato and yellow onion)
- crumbled feta cheese
- crema (or sour cream)
- fresh lime to squeeze over top (optional)
- Prepare chimichurri sauce by mixing top 9 ingredients in a food processor (or bullet or blender) until smooth. Add more vinegar/OO or spices if desired.
- Heat skillet over medium high heat with olive oil.
- Add steak and cook for 3-4 minutes, stirring occasionally (or until reaches desired temp).
- Add half your chimichurri sauce and toss/cook into steak for another minute or two. Remove to a bowl.
- Meanwhile, warm tortillas in oven.
- Top with beans, steak, more chimichurri sauce, pico de gallo, cheese and drizzle with crema.
- Squeeze with lime.
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