Tacos de chimichurri are tacos made with steak that is marinated in a chimichurri sauce, a green sauce made with herbs, garlic, vinegar, and oil. The steak is typically grilled or pan-seared and then sliced into thin strips. The tacos are then assembled with the steak, chimichurri sauce, and various toppings such as avocado, cheese, onions, cilantro, and lime wedges. The tortillas used for these tacos can be either corn or flour. Chimichurri sauce is a versatile sauce that can be used in many different recipes, including tacos.
Key Takeaways
- Who This Meal Appeals To: Anyone keen on exploring a fusion of Mexican and Argentine flavors; perfect for meat lovers and herbivores alike!
- Estimated Duration: Preparation: 20 mins, Cooking: 10 mins
- Nutrition Facts: High in protein, provides essential fats, and is rich in vitamins from the fresh herbs.
Table of Contents
About This Recipe
Chimichurri sauce, the heart of this recipe, is a traditional Argentine sauce. It’s the blend of parsley, cilantro, garlic, and olive oil, lending a zesty flavor to the tacos. The simplicity and quick prep time make Tacos de Chimichurri a go-to choice for a busy weekday dinner or a laid-back weekend meal.
Equipment Required
- Grill or a stovetop griddle
- Food processor for the Chimichurri sauce
- Mixing bowls
- Cutting board and knife
Ingredients
For the Tacos:
- 1 lb Flank Steak or Sirloin Steak
- Tortillas
- 1 Avocado, sliced
- 1/4 cup Cotija Cheese, crumbled
- Jalapeños, to taste
- Quick Pickled Onions
- Fresh Cilantro, for garnis
For the Marinade:
- 1 Jalapeño
- 1 handful of Cilantro
For the Chimichurri Sauce:
- 1 cup fresh Cilantro
- 1/2 cup fresh Italian Parsley
- 1/2 cup Olive Oil
- 1/4 cup Lime Juice
- 4 Garlic Cloves
- 2 tablespoons Agave Syrup
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Sea Salt
Instructions
- Marinade Preparation: Blend jalapeño and cilantro for the marinade. Coat the steak with this mixture and let it marinate for at least 2 hours or overnight in the refrigerator.
- Chimichurri Sauce Preparation: In a food processor, blend all the ingredients for the Chimichurri sauce until smooth.
- Cooking Steak: Preheat your grill or stovetop griddle on medium-high heat. Cook the steak to your desired level of doneness. Let it rest for a few minutes before slicing.
- Assembling Tacos: Warm the tortillas on the grill or stovetop. Lay slices of steak on each tortilla, drizzle with Chimichurri sauce, and top with avocado slices, cotija cheese, jalapeños, pickled onions, and fresh cilantro.
Side Dishes
- A simple salad of mixed greens with a vinaigrette dressing complements the herby flavors well.
- Grilled vegetables or a corn on the cob would be an excellent side.
Storage Options
- Store any leftover Chimichurri sauce in an airtight container in the refrigerator for up to 2 weeks.
- Steak can be stored in an airtight container in the refrigerator for 3-4 days.
Ingredient Substitutes
- Fresh oregano can be used in place of cilantro in the Chimichurri sauce for a different flavor profile.
- Feta cheese can substitute for Cotija cheese.
Alternatives
- Tacos de Carne Asada: A classic Mexican dish of grilled and sliced beef, typically served with a variety of garnishes.
For help finding your perfect beef taco, please consider taking a look at this comprehensive beef taco guide. From here you will be able to identify which tacos suit your needs most.
Conclusion
Tacos de Chimichurri are a celebration of fresh, bold flavors. Whether you’re a seasoned taco lover or a newcomer to the taco scene, these are sure to impress. The enticing aroma of grilled steak combined with the tangy, herby goodness of Chimichurri sauce makes every bite a delightful experience.
