Grilled Steak Tacos with Cilantro Chimichurri Sauce

Grilled Steak Tacos with Cilantro Chimichurri Sauce....flavorful and delicious, perfect for outdoor gatherings and barbecues.



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 cup soy sauce
1/3 cup olive oil
1/2 teaspoon sugar ( optional)
4 smashed, chopped garlic cloves
1/2 cup chopped cilantro (stems ok)
sliced sweet onion (optional) for grilling
sometimes I will add cumin, coriander or chili power.
Cilantro Chimichurri Sauce:
1 bunch Cilantro or about 1 cup packed (stems OK)
1 bunch Italian Parsley- about 1 cup packed (thin stems OK)
1/4 cup fresh lime juice (1–2 limes)
1/2 cup olive oil
¼ cup chopped onion
2 garlic cloves
2 teaspoons ground cumin
2 teaspoons ground coriander
3/4 teaspoon kosher salt
1/2 of one jalapeƱo 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
Quick Pickles:
2 cups mix of sliced radishes, onion, or carrots, cauliflower, or whatever you like
1 cup vinegar
1 cup water
1/2 teaspoon kosher salt
2 Tablespoon sugar
1 teaspoon whole peppercorns or whole coriander seed
A few sprigs cilantro
Tortillas: 10-12, freshly made if possible
Garnish Ideas:
Lime wedges, avocado slices, cabbage slaw, crumbed queso fresco or cotija cheese (optional), Tapatio hot sauce, sour cream,  guacamole, cilantro, beans

instructions
Steak Instructions: 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.) Pre-heat grill and grill meat. Grill steak on med high heat to desired doneness. A little char is good. Let rest 10 minutes, then thinly slice the meat across the grain.

next instructions : www.feastingathome.com

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