Verde Chimichurri Steak Tacos

Flank steak is marinated in chimichurri made with parsley, cilantro, garlic, vinegar, lemon, chile, and olive oil, then seared and sliced against the grain. Warm corn tortillas and fresh toppings provide contrast to the herb-rich beef.

Mealtime: Dinner, Main Course, Street Food

Type: Dinner, Main Course, Street Food

Cuisine: Mexican, Latin American, Argentinian

Dietary Preferences:

Cooking Time: 30-Minute Meal

Difficulty Level: Intermediate

Seasonal Preference: Summer BBQ

Nutritional Information (per serving)

Per serving (based on 4 servings):

Calories: 610

Protein: 34g

Fat: 38g

Carbohydrates: 34g

Fiber: 6g

Sodium: 860mg

Ingredients

• 1 lb flank steak (500g)
• 2 tablespoons olive oil (30mL)
• 1 teaspoon kosher salt (5g)
• 1/2 teaspoon black pepper (1g)
• 1 cup fresh parsley, chopped (60g)
• 1/2 cup fresh cilantro, chopped (30g)
• 1/4 cup red wine vinegar (60mL)
• 2 tablespoons lemon juice (30mL)
• 3 cloves garlic, minced (9g)
• 1/2 teaspoon crushed red pepper flakes (1g)
• 1/2 cup cherry tomatoes, halved (75g)
• 8 small corn tortillas (about 160g)
• 1 avocado, sliced (150g)
• 1/2 cup crumbled feta cheese (75g)
• 1/4 cup sour cream (60mL)

Utensils

• Mixing bowl
• Measuring spoons
• Knife
• Cutting board
• Grill or skillet
• Tongs
• Spoon
• Spatula
• Serving platter
• Small skillet
• Serving bowl for chimichurri

Step by Step Instructions

1. Begin by marinating the flank steak. In a bowl, combine two tablespoons of olive oil, one teaspoon of kosher salt, and half a teaspoon of black pepper.
2. Rub the marinade all over the flank steak and let it sit for at least 30 minutes to absorb the flavors.
3. While the steak is marinating, prepare the chimichurri sauce. In a separate bowl, mix together one cup of chopped fresh parsley, half a cup of chopped fresh cilantro, a quarter cup of red wine vinegar, two tablespoons of lemon juice, three minced garlic cloves, and half a teaspoon of crushed red pepper flakes.
4. Stir the chimichurri sauce until well combined, then set it aside to allow the flavors to meld.
5. Once the steak has marinated, heat a grill or skillet over medium-high heat. Cook the flank steak for about 4 to 5 minutes on each side, or until it reaches your desired level of doneness.
6. After cooking, remove the steak from the heat and let it rest for a few minutes before slicing it thinly against the grain.
7. While the steak is resting, warm the corn tortillas in a dry skillet for about 30 seconds on each side until they are pliable.
8. To assemble the tacos, place a few slices of the cooked flank steak on each tortilla. Top with a spoonful of the chimichurri sauce, some halved cherry tomatoes, sliced avocado, crumbled feta cheese, and a dollop of sour cream.
9. Serve the whimsical verde chimichurri steak tacos immediately, enjoying the vibrant flavors and textures!

Variations and Serving Suggestions: Get creative with your Whimsical Verde Chimichurri Steak Tacos! Try swapping the flank steak for grilled shrimp or tofu for a lighter twist. You can also mix in some diced mango or pineapple for a sweet zing that pairs nicely with the chimichurri. For toppings, sprinkle on some pickled red onions or jalapeños for a kick. Serve these bad boys on a bed of cilantro-lime rice or alongside a fresh corn salad for a colorful, vibrant meal—perfect for impressing your friends at taco night! Enjoy every delicious bite!