Chimichurri Steak Tacos a Zesty Fiesta
Recipe Introduction: Get Ready to Fiesta!
Fancy a bit of South American sunshine on your plate? Ever wondered how to spice up Taco Tuesday? I've got just the thing.
My chimichurri steak tacos recipe is here to save the day! Honestly, these aren't your average tacos. They're next level delicious.
A Little Bit About These Beauties
These Chimichurri Steak Tacos bring the zing of Argentinian Herb Sauce straight to your Grilled Steak . Chimichurri is like the fairy dust of sauces.
It elevates simple Flank Steak to a whole new flavour town. Originating from Argentina, this vibrant sauce is traditionally served with grilled meats.
It’s a staple of Latin American Cuisine . These tacos are a medium difficulty recipe. Expect about 40 minutes from start to finish.
The recipe yields about 10-12 tacos, perfect for sharing with friends or family.
Why You'll Love These Tacos
These chimichurri steak tacos are packed with fresh herbs. They're a good source of vitamins and antioxidants. They're also perfect for a summer barbecue or a casual get-together.
The chimichurri sauce is what makes these tacos truly special. You know? It's bursting with flavour and adds a fresh, herbaceous kick to the rich, Grilled Steak .
Now, let's talk ingredients.
The Star Ingredients: What You'll Need
The success of these tacos lies in fresh, quality ingredients. We're talking vibrant Cilantro , fragrant Parsley , and zesty Lime Juice .
And don't forget a good cut of Flank Steak or Skirt Steak . The key ingredients will transform into an unforgettable food trip.
If you don't have flank steak, Sirloin Steak is also a suitable option. For your tortillas, you can use Corn Tortillas or Flour Tortillas .
Ingredients & Equipment
Alright, let's talk Chimichurri Steak Tacos essentials. This recipe is a belter. It's all about fresh flavours. Don't stress, it's easier than building Ikea furniture, I promise.
Main Ingredients: Let's Get Specific
- Parsley : 1 cup (250ml), fresh and tightly packed.
- Cilantro : ½ cup (125ml), same as parsley.
- Garlic : 4 cloves , minced.
- Red Wine Vinegar : 2 tablespoons (30ml).
- Olive Oil : ½ cup (125ml), extra virgin. Splurge a little, it makes a difference.
- Red Chili : 1 , finely minced. Adjust to your spice tolerance.
- Dried Oregano : 1 teaspoon (5ml).
- Red Pepper Flakes : ½ teaspoon (2.5ml), optional.
- Water : 2 tablespoons (30ml)
- Lime Juice : 1 tablespoon (15ml)
- Flank Steak : 1 ½ pounds (680g). Look for a steak with good marbling — that's flavor, baby!
- Olive Oil : 1 tablespoon (15ml), for the steak.
- Corn Tortillas or Flour Tortillas : 10-12. Corn is traditional, flour is softer.
- Salt and black pepper : To taste, of course!
Seasoning Notes: Spice Up Your Life
Chimichurri is magic. It is the Argentinian Herb Sauce. Parsley, cilantro, garlic, chili bam! Dried oregano adds a depth.
Red pepper flakes give a kick. You can play with these. No cilantro? Use more parsley. Can substitute red wine vinegar by Lime Juice if you have nothing else available.
Equipment Needed: Keep It Simple
- Chopping board. Safety first, you know?
- Sharp knife. A decent chef's knife makes life easier.
- Small bowl. For mixing the chimichurri.
- Grill or cast iron skillet. Get it smoking hot !
- Tongs. Essential for flipping the steak.
- Meat thermometer. Optional , but recommended. Medium rare is 130- 135° F (54- 57° C).
- Griddle or microwave. To warm the tortillas.
Honestly, you probably have most of this stuff already. Don't overthink it.
Right, now you're armed with the ingredients and tools. Let's get cooking those Chimichurri Steak Tacos . You're going to love this.
Grilled Steak dipped in this Argentinian sauce is just divine. Don’t forget your favorite Taco Toppings ! Serve them alongside Black Beans and Rice and maybe a couple of Margaritas , perfect for Taco Tuesday! You could even add some Elote on the side, chef's kiss .
Unleash Your Inner Gaucho: Cooking Up Chimichurri Steak Tacos
Fancy a bit of South American sunshine on your plate? Then chimichurri steak tacos are just the ticket! Honestly, these tacos are a game changer.
Think tender grilled steak bursting with zesty flavours, all thanks to the magic of Argentinian herb sauce . Ditch the boring Tuesday night dinner and say hola to a taco fiesta!
Prep Steps: Operation Mise en Place!
First things first, let's get organised. This is essential mise en place time, people! Roughly chop your parsley , cilantro , red onion , and mince your garlic .
It's all about having your ingredients ready to roll. For extra time saving ninja skills, you can make the chimichurri sauce a day ahead.
Stash it in the fridge. Just remember to bring it to room temperature before serving . As for safety, just watch your fingers when chopping.
You know the drill.
step-by-step: Tango Your Way to Taco Perfection
Right, let’s get cooking Chimichurri Steak Tacos ! It's easier than you think.
- Whip up the Chimichurri: Mix your parsley, cilantro, garlic, red wine vinegar, olive oil, red chili, oregano, red pepper flakes (if you like a kick), salt, pepper, water and lime juice in a bowl. Give it a good stir!
- Season the Steak: Pat your flank steak , skirt steak , or sirloin steak dry. Generously sprinkle with salt and pepper.
- Grill Time: Preheat your grill or skillet to high heat. Cook steak to 130- 135° F (54- 57° C) for medium rare. About 3- 5 minutes per side.
- Rest Your Meat: This is crucial. Let the steak rest for 10 minutes before slicing. I know, it's tempting, but trust me!
- Slice and Dice: Slice the steak thinly against the grain . This makes it extra tender.
- Taco Time: Warm your corn tortillas or flour tortillas .
- Load 'Em Up: Pile on the steak and a generous dollop of chimichurri.
- Top It Off: Get creative with toppings! Cotija cheese , feta cheese , avocado , salsa verde , or salsa roja ? It's your call.
Pro Tips: Secret Gaucho Techniques
Okay, listen up. Want to take your chimichurri steak tacos to the next level? First, don't skimp on the fresh herbs! They are what make the chimichurri sing! If you only want it to be mild, omit the chili .
Second, resist the urge to overcook the steak! Use a meat thermometer! Trust me on this one. One common mistake? Forgetting to rest the steak.
Seriously, don’t do it.
And as a bonus, to take it to the next level, serve it with Elote or Black Beans and Rice and wash down with Margaritas or Mexican Beer
So there you have it. Now get those chimichurri steak tacos on the go.
Recipe Notes for the Best Chimichurri Steak Tacos Ever
Right, so you're ready to make some bangin' k_annotated : Chimichurri Steak Tacos k_annotated : Chimichurri Steak Tacos k_annotated : Chimichurri Steak Tacos ? Ace! Here are some bits and bobs I've learned along the way to make sure yours are absolutely cracking.
I really want you to have the best taco experience, yeah?
Serving Suggestions: Get Your Taco On!
Presentation is key, innit? Slap a few tacos on a plate. Garnish with extra k_annotated : Cilantro and a wedge of k_annotated : Lime Juice . This makes them look proper fancy.
These k_annotated : Chimichurri Steak Tacos go perfectly with a side of k_annotated : Elote (Mexican street corn). Or some k_annotated : Black Beans and Rice .
Honestly, a cold k_annotated : Mexican Beer or a cheeky k_annotated : Margaritas never hurt anyone either.
Storage Tips: Keepin' it Fresh
Got leftovers? No worries! The k_annotated : Grilled Steak can be kept in the fridge for up to 3 days.
Just pop it in an airtight container. The k_annotated : Argentinian Herb Sauce will last about 5 days in the fridge too.
Freezing? k_annotated : Grilled Steak freezes alright, but it can be a bit dry when defrosted. Wrap it tightly in cling film and then foil before freezing.
It should last up to 2 months. Reheat it gently in a pan with a splash of stock to keep it moist.
Defrost overnight in the fridge.
Variations: Make It Your Own!
Feeling adventurous? Try adding a bit of k_annotated : Chili powder to the steak rub for a bit of heat.
For a lighter version, use k_annotated : Corn Tortillas instead of k_annotated : Flour Tortillas . Or use k_annotated : Sour Cream or k_annotated : Mexican Crema instead.
Want a seasonal twist? Add some grilled peaches or pineapple in the summer. It adds a sweet contrast that's top-notch.
Nutrition Basics: Fuel Your Body!
Okay, let's be real. These k_annotated : Chimichurri Steak Tacos are delicious but not exactly a health food. But they do pack a punch of protein from the k_annotated : Flank Steak , k_annotated : Skirt Steak , or k_annotated : Sirloin Steak .
The k_annotated : Argentinian Herb Sauce is loaded with vitamins from the k_annotated : Cilantro , k_annotated : Parsley , k_annotated : Garlic , and k_annotated : Red Onion .
All of these are antioxidants!. Just remember everything in moderation. You know?
Honestly, making these k_annotated : Chimichurri Steak Tacos should be a laugh. Don't worry if they don't look perfect. As long as they taste amazing, you've nailed it.
Give it a go, and let me know how you get on! You got this!
Frequently Asked Questions
What's the best way to warm tortillas for these chimichurri steak tacos? I always end up with them being either too hard or too soggy!
Warming tortillas properly is key, isn't it? For the best results, use a dry skillet over medium heat, flipping the tortillas every few seconds until they're pliable and slightly toasted. Alternatively, you can wrap a stack of tortillas in a damp paper towel and microwave them for about 30 seconds.
Avoid steaming them too much as this will make them hard to work with.
Can I make the chimichurri sauce ahead of time for these chimichurri steak tacos?
Absolutely! In fact, making the chimichurri ahead of time is a great idea. It allows the flavours to meld together even more, creating a more complex and delicious sauce. You can store chimichurri in an airtight container in the fridge for up to 3 days. Just give it a good stir before using it.
What cut of steak is best for chimichurri steak tacos, and how do I make sure I don't overcook it?
Flank steak or skirt steak are excellent choices, as they're flavourful and relatively thin, which means they cook quickly. Sirloin steak is good as well. The real trick, however, is not to overcook the steak! Use a meat thermometer and aim for medium rare (130-135°F/54-57°C) for the most tender result.
Also, don't forget to let the steak rest for at least 10 minutes after grilling before slicing it; this is crucial for keeping it juicy.
I'm not a massive fan of cilantro. Can I substitute it in the chimichurri for these chimichurri steak tacos?
Not a problem at all! If cilantro isn't your cup of tea, you can simply use extra parsley instead. It won't have exactly the same flavour profile, but it'll still be delicious and fresh. You could also try adding a small amount of mint or oregano for a slightly different twist.
Can I make these chimichurri steak tacos spicier?
Easy peasy! To crank up the heat, add more red pepper flakes to the chimichurri sauce. Alternatively, you can finely mince a serrano or habanero chili and add it to the chimichurri. Remember to taste as you go to ensure you don't overdo it unless you're a real chili head, of course!
Chimichurri Steak Tacos A Zesty Fiesta
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 25-35g |
| Fiber | 20-30g |
