Steak Tacos with Chimichurri Sauce

 

Delicious Steak Taco recipe with Chimichurri Sauce

Video taken from the channel: Fahad Shafeeq


 

GRILLED SKIRT STEAK WITH CHIMICHURRI SAUCE: GRILLIN WHILE CHILLIN

Video taken from the channel: NOT ANOTHER COOKING SHOW


 

The Best Carne Asada | SAM THE COOKING GUY

Video taken from the channel: SAM THE COOKING GUY


 

Flank Steak Tacos with Chimichurri Sauce

Video taken from the channel: Chef Billy Parisi


 

Tacos | Basics with Babish

Video taken from the channel: Binging with Babish


 

Gordon’s Skirt Steak With Chimichurri Sauce Recipe: Extended Version | Season 1 Ep. 8 | THE F WORD

Video taken from the channel: The F Word


 

Chimichurri | The Best Sauce For Your Steak

Video taken from the channel: Green Healthy Cooking


Flank steak is marinated and grilled. Several sides are made: Cilantro Lime Chimichurri, Quick pickles (radish, onion, carrot or whatever you like), and a simple Pico de Gallo Salsa. Served with grilled onions or scallions, fresh grilled tortillas, crumbled cotija, lime wedges and Tapatio, the tacos are flavorful and delicious.

In a medium bowl, combine cumin, oil, salt, black pepper, and garlic. Add steak to bowl, rub spice mixture into meat, squeeze lime juice on top, and mix in onion. Refrigerate 30 minutes. Let the meat rest on a cutting board for 2 to 3 minutes before thinly slicing against the grain.

To plate: Place a small amount of the sliced flank steak inside of a corn tortilla shell and top off with 1 tablespoon of chimichurri sauce, caramelized onions, sliced avocado, and queso fresco. Chimichurri Sauce Add the cilantro, garlic, jalapeno (if using) vinegar, salt and pepper to a blender, and blend until combined, but don’t over process. Whisk in the olive oil.

Heat the corn tortillas in the microwave for about 30 seconds. In a medium bowl, toss the cabbage with the lime juice and ¼ teaspoon salt. Divide the steak, cabbage and chimichurri sauce evenly between the 12 tortillas. If the tortillas start to break while eating the tacos, double up on the tortillas. Steak Tacos with Chimichurri Sauce – Tender steak cooked to medium-rare perfection, piled up into soft tortillas, and topped with a super easy and fresh chimichurri sauce.

Add your favorite taco toppings, and voila! Dinner is served, and it’s never been more drool-worthy. Directions For the chimichurri: While the steak rests, place the cilantro leaves, onion, remaining 4 cloves garlic, juice of 1 lime, and remaining 1/3 cup vinegar to a blender and puree until.

Assembly: Slice your steak against the grain into long strips and build your tacos – steak, chimichurri, cotija, cilantro, red onion, and guacamole for good measure. Notes Chimichurri: 1 cup (packed) fresh Italian parsley, 1/2 cup olive oil, 1/3 cup red wine vinegar, 2 garlic cloves, 1 teaspoon crushed red pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon salt. Grilled Sirloin Steak with Chimichurri in Lettuce Wraps takes tenderized sirloin steak and drizzles it with Chimichurri sauce to make a delicious meal. We’ve eaten these alone, in lettuce and even in small street taco tortillas for a dish that is perfect in so many ways!

Place the steak on the preheated grill and grill about 6 minutes on each side for medium rare. After grilling the steak, cover with tented foil and allow to rest for 10 minutes, before thinly slicing across the grain. To serve, top each warm tortilla with some mixed greens and sliced steak.

Drizzle with the chimichurri and chipotle cream.

List of related literature:

Throw in a tablespoon of the Taco Seasoning and a squeeze of fresh lime juice, and continue to sauté for 30 to 45 minutes to caramelize the onions and peppers.

“The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet” by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet
by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
Chelsea Green Publishing, 2014

Divide the steak strips evenly among the Corn Tortillas, top with the Avocado Pico de Gallo, and, if desired, crumbled Cotija cheese.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Serve it with an avocado chimichurri and the creaminess from the avocado and kick from the vinegar will perfectly complement the steak!

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

FILL the taco shells with the beef mixture and top with the avocado, sour cream, cilantro, and the remaining ½ cup of salsa.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

A paste of oil, cilantro, scallions, garlic, and jalapeño applied to the meat and scraped off just before cooking gave our steak taco recipe a flavor boost without sacrificing browning.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Add the lemon juice, sour cream, cream cheese, garlic powder, salt, taco seasoning, and cumin; process until combined.

“One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes” by Scott, Ryan
from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes
by Scott, Ryan
Oxmoor House, Incorporated, 2016

Browned ground beef mixed with sautéed onion, jalapeños, garlic, cumin, and chili powder went into our filling, and mashed pinto beans, tomato sauce, and cilantro rounded out the authentic flavors.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by Cook’s Country
America’s Test Kitchen, 2015

Instead of using ground chiles and tomatoes, we used chili powder and canned tomato sauce, along with onions, garlic, and spices to make a quick sauce with authentic flavor.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Serve the chili with lime wedges, sour cream, diced avocado, chopped red onion, and/or shredded Monterey Jack or cheddar cheese, if desired.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Brown ground beef with taco seasoning in 12-inch skillet over medium-high heat; add pasta sauce.

“Transcultural Nursing E-Book: Assessment and Intervention” by Joyce Newman Giger, Linda Haddad
from Transcultural Nursing E-Book: Assessment and Intervention
by Joyce Newman Giger, Linda Haddad
Elsevier Health Sciences, 2020

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

16 comments

Your email address will not be published. Required fields are marked *

  • Thanks for this recipe… easy to follow.:) have a question tho, would you know how long will it last when you let it sit in the fridge?

  • I made this tonight. Homemade corn tortillas, homemade pickled onion, avocado, goat cheese feta, and this carne asada. Legit af. I did add onion to the purée, substitutes tamari for the soy, and used whole cumin seed. My wife has demanded I make these street tacos again.

  • Is there a good way to roast/toast vegetables if I only have an electric stove? Could I just lay the peppers on the burner and let the heat scorch them, or does that only work with gas? Or would it be better to stick them in the oven?

  • I’m only used to cooking African Foods. I’m trying to learn how to make things from other countries. I feel on a very useful video. I think other than how good this recipe sounds, I like the little tips you throw in your videos. Thank you. Subbed.

  • Hola Lorena, I hope this message finds you well. First of all thank you for the chimichurri recipe; I enjoy it every morning on a lightly toasted english muffin and a cup of hot tea. I’d like to know if you have a Facebook page? Regards from Cypress, Texas.

  • Excellent chimichurri recipe! But one word of advice, you didn’t let your meat rest long enough. That’s why all the juices were on the plate rather than in your meat. It looked dry when you showed it off. Other than that I believe I’ll be trying your recipe! Keep up the great work!

  • Just started the recipe and I can’t wait to eat it later. I could straight up drink the marinade it’s so delicious. Definitely give this a try.

  • Don’t ever talk about your chimichurri ever again Gordon. I am shocked that that is what you think it is, that just looked like chopped up coriander. And the fact that you cooked skirt steak on a gas grill leaves me sad. You have no idea about Argentinian culture, or asado, or chimichurri, or salsa in general.

  • Sorry Gordon, your’re Great chef but that its not chimichurri, call it whathever you like but not mess whit other culture cuisine.

  • That was awesome!
    Mexican thumbs up for those rajas, man!
    Feta won’t substitute cotija in my humble opinion, really rather brown until crisp some nice gouda or manchego and sprinkle. Or parmesan to replicate cotija’s saltiness and hard texture.

    Love your show, duude!

  • I wish instructors at culinary schools were just like you! Since I came across your channel, I’ve watched about 20 of these videos. Your passion for food (and all it entails) is palpable, your videos are uber-professional, and your knowledge of food is on point! Please don’t be offended, but at:57 is my new screensaver…;-)

  • I’d like to know where in the world chimichurri Is prepared this way. Call that whatever sauce it is something different, that’s not chimichurri.

  • ABC also do a custom fit ‘grillgrate’. I very highly recommend this product. Boy does it get hot (700°?) But zero flare ups. Also brilliant if put in center of grill with S&S and Weber Rotisserie, Rotisserie chicken. The smoke (without wood) really flavours the chicken. Great video as always Steve.

  • Yo soy Mexicano asta las chanclas y esto se ve muy bueno. Saludos amigo ������������. Para la otra parrillada yo me lo aviento así. Gracias por su receta.

  • Babish its better if u dont pickle the raddishes, its better if u take a bit of the taco and a bite of the raddish it gives the taco more flavor, but u do u man

  • Kitchen Nightmares: Gordon drains a gallon of oil from his plate, in disgust
    The F Word: Gordon looks over his shoulder cautiously before filling his plate with a gallon of oil.