Delicious Chimichurri Steak Tacos
After searching the internet for far too long looking for dinner inspiration, I came across a picture of chimichurri steak and bam! My mouth began to water. Thus, I present you with these delicious and EASY chimichurri steak tacos.
The nice thing about this recipe is that most, if not all of it can be made ahead of time. We always have pickled red onion in our fridge because we like to use them on sandwiches and they take 30 seconds to prepare. The chimichurri sauce can be made days ahead of time. So really, all you need to do the day of is cook the marinated steak and put the tacos together. This can be done in under 15 minutes. I also love recipes like this because of their versatility. I added charred corn and roasted tomatoes, but you can really add anything you want! Leftover veggies, leftover rice that you re-heat and add cilantro to – the possibilities are endless!
One thing I want to point out about skirt steak is that it can be tough and you need to make sure you buy the right cut. You can find a great guide on shopping for skirt steak here! I had to make this recipe twice in order to get it to the texture that I wanted. The first time I did not marinate it, and it came out very tough. After a few alterations the second turned out perfect!
Here are a few tips:
- Buy the outside skirt cut if you can find it. It’s longer, more narrow, and more tender. If not, no big deal!
- Trim away the membrane.
- Try not to buy below Choice.
- HERE IS AN EXCELLENT GUIDE ON HOW TO BUY AND TRIM THE SKIRT STEAK!
Easy Chimichurri Steak Tacos
Ingredients
Chimichurri Sauce
- 1 Cup packed fresh flat leaf parsley
- 1 Cup packed fresh cilantro
- 4 garlic cloves
- 2 Tbsp. fresh oregano leaves (or 2 tsp. dry)
- 1/2 Cup olive oil
- 3 Tbsp. red wine vinegar
- 1 tsp. diamond salt (for table salt use half as much)
- 1/4 tsp. red pepper flakes
Quick Pickled Red Onions
- 1 red onion, thinly sliced
- 1 Cup water
- 1/2 Cup white vinegar
- 2 Tbsp. sugar
Fajitas
- 2.5 lb skirt steak, trimmed
- 1/2 cup soy sauce
- 1/2 cup lime juice
- 1/2 cup canola oil
- 1/4 cup brown sugar
- 2 tsp. ground cumin seed
- 2 tsp. fresh ground black pepper
- 1 Tbsp. chili powder OR equal parts dry ancho and guajillo chillies toasted and ground (we ground our own)
- 4 garlic cloves, minced
- corn and/or flour tortillas
- veggies (optional)
Instructions
Chimichurri Sauce
- Place parsley, garlic, oregano, and cilantro into a food processor. Pulse until finely chopped.
- Transfer to a bowl and whisk in olive oil, vinegar, salt, red pepper flakes. Use immediately or store up to 2 days.
Quick Pickled Red Onion
- In a small sauce pan, add water, vinegar and sugar. Bring to a simmer just enough to dissolve the sugar, and remove from heat. Pour over red onion, let it cool, and store in fridge until you are ready to use it (at least 15 minutes).
Fajitas
- Marinade: Combine soy sauce, lime juice, canola oil, brown sugar, cumin, pepper, chili powder and garlic in a large bowl. Whisk to combine.
- Place steak in a large ziploc and add marinade. Seal bag, squeezing out the air. Massage until the meat is fully combined with marinade. Store in the refrigerator for 3-10 hours.
- When you are ready to cook the meat, remove steaks from marinade and gently pat off the excess juice. Grill on medium to high heat, flipping after a minute. Cook until desired temp– 115 to 120°F (46 to 49°C) for medium-rare – 125 to 130°F (52 to 54°C) for medium. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes.
Assembly:
- Top your corn tortillas with fajita meat, pickled red onion, veggies, chimichurri, avocado, and whatever else your heart desires!
*** Marinade recipe slightly adapted from Serious Eats.
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