Grilled Steak Taco with Cilantro Chimichurri Sauce

By BClover

Ingredients

• Steak and Marinade:
• 2 lbs Flank Steak ( or pounded skirt steak)
• 1 sliced sweet onion for grilling (optional)
• Juice of 1 orange
• Juice of 2 limes
• 1/3 C soy sauce
• 1/3 C olive oil
• 1/2 tsp sugar
• 4 smashed, chopped garlic cloves
• 1/2 C chopped cilantro (stems ok)
• sliced sweet onion ( optional) for grilling
• sometimes I will add cumin, coriander or chili power.
• Tortillas- 10-12 freshly made if possible
• Cilantro Chimichurri:
• 1 bunch Cilantro or about 1 cup packed (stems OK)
• 1 bunch Italian Parsley- about 1 cup packed (thin stems OK)
• 1/4 C fresh lime juice (1-2 limes)
• 1/2 C olive oil
• 1/4 C chopped onion
• 2 garlic cloves
• ground cumin 2 tsp
• ground coriander 2 tsp
• salt 3/4 tsp kosher
• jalapeño -1/2 a pepper
• Simple Pico De Gallo:
• 4 vine-ripe tomatoes, chopped
• 1/2 medium red onion, chopped
• 2 green onions, white and green parts, sliced
• 1 Serrano chili, minced
• 1 handful fresh cilantro leaves, chopped
• 3 garlic cloves, minced
• 1 1/2 limes, juiced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• Place all in a bowl, mix and let sit for 15 min to 1 hour.
• makes 2 Cups
• Directions for Pico de Gallo:
• Finely dice tomato, onion, jalapeño and cilantro. Season with salt, pepper and lime. Sometimes I'll add diced avocado and a couple splashes of Tapatio hot sauce.
• Quick Pickles:
• 2 C mix of sliced radishes, onion, or carrots, cauliflower.... or what ever you like
• 1 C vinegar
• 1 C water
• 1/2 tsp kosher salt
• 2 T sugar
• 1 tsp whole peppercorns or whole coriander seed
• few sprigs cilantro
• Garnish Ideas:
• Lime wedges, crumbed queso fresco or cotija cheese ( optional), tapatio hot sauce, avocado,

Details

Servings 2
Adapted from feastingathome.com

Preparation

Step 1

Directions: In a bowl, mix together ingredients for marinade. Place steak and onions in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. ( Or marinate for up to 3 hours in fridge, bringing to room temp before grilling.) Tortillas- 10-12 freshly made if possible

Chimichurri Directions: In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro ( stems are fine) and Italian parsley ( again, thin stems are fine), pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.


Directions for Pico de Gallo: Finely dice tomato, onion, jalapeño and cilantro. Season with salt, pepper and lime. Sometimes I'll add diced avocado and a couple splashes of Tapatio hot sauce.



Directions for quick pickles: In a small sauce pan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add your choice of sliced radishes, slivered onions, thin sliced carrots or what ever else you like. Bring to a boil. Remove and place in freezer for 10-15 minutes. Remove and place in a serving bowl or jar. Top with a little fresh cilantro.

Garnish Ideas: Lime wedges, crumbed queso fresco or cotija cheese ( optional), tapatio hot sauce, avocado,

Vegan Option: Seared Mexican Rubbed Tofu. Buy your favorite taco seasoning, or make your own using salt, pepper, cumin, coriander, chile powder, or chipotle powder, garlic powder and a little corn starch. The secret is to add enough salt. I will often start with coating and searing one piece ahead and test for salt. Cut tofu into strips, coat with spice rub and sear all sides in a hot skillet with a little oil. We actually eat Tofu Tacos quite frequently, probably more than beef.

Pre Heat grill and grill Meat Grill steak on med high heat to desired doneness. A little char is good. Let rest 10 minutes, (grill the tortillas in the mean time) then thinly slice the meat across the grain. Tortillas- 10-12 fresh made if possible, lightly grill and wrap up in a towel, to prevent drying.