Ingredients:

  • 1 cup (250ml) fresh parsley, tightly packed, finely chopped
  • ½ cup (125ml) fresh cilantro, tightly packed, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons (30ml) red wine vinegar
  • ½ cup (125ml) olive oil, extra virgin
  • 1 red chili, finely minced (adjust to taste for heat)
  • 1 teaspoon (5ml) dried oregano
  • ½ teaspoon (2.5ml) red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons (30 ml) water
  • 1 tablespoon (15 ml) fresh lime juice
  • 1 ½ pounds (680g) flank steak, skirt steak, or sirloin steak
  • 1 tablespoon (15ml) olive oil
  • Salt and black pepper to taste
  • 10-12 corn or flour tortillas, warmed
  • Chopped red onion
  • Crumbled cotija cheese or feta cheese
  • Avocado slices
  • Lime wedges
  • Sour cream or Mexican crema
  • Salsa verde or roja

Instructions:

  1. Make the Chimichurri: Combine all chimichurri ingredients in a bowl. Stir well and set aside. Let it sit for at least 15 minutes to allow the flavours to meld.
  2. Prepare the Steak: Pat the steak dry with paper towels. Season generously with salt and pepper.
  3. Grill the Steak: Preheat grill or skillet to high heat. Brush the steak with olive oil. Grill for 3-5 minutes per side for medium-rare, or longer depending on thickness and desired doneness. Use a meat thermometer for accuracy.
  4. Rest the Steak: Remove the steak from the grill and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.
  5. Slice the Steak: Slice the steak thinly against the grain.
  6. Assemble the Tacos: Warm the tortillas. Fill each tortilla with sliced steak and a generous spoonful of chimichurri sauce.
  7. Add Toppings: Top with your desired toppings, such as red onion, cheese, avocado, lime wedges, and sour cream.
  8. Serve Immediately: Enjoy your delicious Chimichurri Steak Tacos!