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Easy Chimichurri Steak Tacos

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Servings: 4
Course: Main Course
Ingredients Method

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)

Method
 

Chimichurri Sauce
  1. Place parsley, garlic, oregano, and cilantro into a food processor. Pulse until finely chopped.
  2. 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
  1. 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
  1. Marinade: Combine soy sauce, lime juice, canola oil, brown sugar, cumin, pepper, chili powder and garlic in a large bowl. Whisk to combine.
  2. 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.
  3. 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:
  1. Top your corn tortillas with fajita meat, pickled red onion, veggies, chimichurri, avocado, and whatever else your heart desires!