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Chimichurri Flank Steak Tacos - Blog-2

Chimichurri Flank Steak Tacos


  • Author: Naomi
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 people 1x

Description

These soft tacos are made with tender flank steak, a homemade chimichurri sauce, and are topped with red onion, avocado and a squeeze of fresh lime juice. It doesn’t get any better than this!


Ingredients

Units Scale
  • 1 1/2 lbs. Flank Steak
  • White Corn Tortillas or Siete Grain Free Tortillas, slightly charred
  • Chimichurri Sauce
  • 1 small Red Onion, thinly sliced
  • 23 Avocados, pitted and sliced
  • Lime Wedges, for serving
  • CHIMICHURRI SAUCE:
  • 1/2 cup Extra Virgin Olive Oil
  • 3 tbsp Red Wine Vinegar
  • 3 Garlic Cloves, peeled and roughly chopped
  • 1 tsp Crushed Red Pepper Flakes
  • 1/3 cup Fresh Flat Leaf Italian Parsley Leaves, loosely packed (stems removed)
  • 1/3 cup Fresh Cilantro Leaves, loosely packed (stems removed)
  • Himalayan Pink Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • MEAT:
  • 1 1/2 lbs. Flank Steak
  • Himalayan Pink Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions

  1. Chimichurri Sauce: Add all of the ingredients, except for the olive oil, to a food processor and pulse a few times until chopped. Slowly add the olive oil, while pulsing the mixture a few more times until the olive oil is fully combined. (If necessary, you may need to stop to scrape down the sides of the food processor).
  2. Chill: Refrigerate until ready to use. Right before serving, bring it back to room temperature.
  3. Grill: Preheat the grill on high heat for about 10 minutes. Turn down to medium-high right before placing the meat on the grill.
  4. Flank Steak: Season both sides of the meat with salt and pepper.
  5. Cook: Place the steak on the grill and cook until golden brown and slightly charred, about 4-5 minutes. Turn the steak over and continue to grill for 3-5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
  6. Rest: Transfer the steak to a cutting board, lightly covered with foil, and let rest for the amount of time that you grilled it. Thinly slice the steak across the grain.
  7. Put it together: Top the tortillas with the steak, onions, avocado and Chimichurri Sauce. Serve with a lime wedge for drizzling.

Notes

  • Tortillas: Feel free to char the tortillas on your gas stovetop. Using tongs, hold a tortilla slightly above the flame until slightly charred in places. Turn it over and repeat the process. (However, please do not sit the tortilla on the open flame and walk away). Or, you can just warm them up in the microwave for about 15-20 seconds. Both are good!
  • Category: Main Course
  • Method: Grill
  • Cuisine: American, Argentinian

Keywords: Argentinean Recipes, Beef, Flank Steak, Gluten-Free Recipes, Grilled Steak, Grilling, Low-Carb, Main Dish, Pureeing Recipes, Steak, Summer Recipes

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