Servings: 8 -10 tacos
Ingredients
For the steak
- 2 teaspoon chili powder
- 2 teaspoon cumin
- 2 teaspoon garlic
- 1 tsp cayenne
- salt and pepper
- 1 tbs olive oil
- juice of half a lime
- 1.5 pounds of thin cut round steak
For the chimichurri sauce
- 1 cup of cilantro
- 1 cup of parsley
- 1 cup of olive oil
- juice of 1 lime
- 1 small red onion
- 4 cloves garlic
- 1 tsp red pepper flakes*
- salt and pepper to taste
For tacos
- corn tortillas
- 1 cup diced cherry tomatoes
- 1/4 diced jalapeno peppers
- 1/2 red onion chopped
- juice of 1/2 a lime
- avocado slices
Instructions
For the chimichurri sauce
- Place all the ingredients in a food processor and pulse until combined.
For steak
- Squeeze lime on steak. Whisk all the spices together and press onto both sides of the steak. Let rest while pan heats.
- Heat a large cast iron skillet or grill pan over medium high heat. Add the tablespoon of olive oil.
- Cook steak on medium high heat for 2-4 minutes per side depending on desired level of doneness. Remove pan from heat when steak reaches desired doneness. Brush with chimichurri sauce. Let rest for 10-15 minutes. Slice steak against the grain.
For tacos
- Dice the fixings for tacos as described in the ingredients list or feel free to use whatever taco ingredients you like. Toss the veggies together with lime juice. Build tacos by layering about 2-3 slices of beef on a corn tortilla with a spoonful of veggie mixture and an avocado slice if desired. Finish by drizzling more chimichurri on top of the tacos. Enjoy!
Notes
*red pepper flakes are optional
*jalapeno is optional
** You will have some leftover chimichurri. The leftovers can be stored in an air tight container in the fridge for 3-4 days. It makes delicious salad dressing or stir it into rice and do a rice skillet with leftovers.
***Speaking of salad, you can take this whole recipe and serve it over crispy romaine and make a big salad instead of tacos and it is fabulous.
*jalapeno is optional
** You will have some leftover chimichurri. The leftovers can be stored in an air tight container in the fridge for 3-4 days. It makes delicious salad dressing or stir it into rice and do a rice skillet with leftovers.
***Speaking of salad, you can take this whole recipe and serve it over crispy romaine and make a big salad instead of tacos and it is fabulous.
Nutrition
Serving: 1taco
Tried this recipe?Let us know how it was!