Steak Tacos with Mexican Chimichurri
These juicy, unbelievably delicious steak tacos with Mexican Chimichurri are going to rock your world!
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Ingredients
For the steak:
- 1 orange, juiced
- 2 limes, juiced
- ⅓ cup soy sauce
- ⅓ cup olive oil
- 1 teaspoon honey
- 4 garlic cloves, grated
- ½ cup chopped fresh cilantro, stems and leaves
- 2 pound skirt or flank steak, thinly sliced against the grain
- 1 large sweet onion, sliced
For the Mexican Chimichurri:
- ½ jalapeño, seeded if desired
- 2 garlic cloves, peeled
- ¼ cup chopped onion
- 1 packed cup fresh cilantro, about 1 bunch, stems and leaves
- 1 packed cup fresh flat-leaf parsley, about 1 bunch, stems and leaves
- ½ cup extra virgin olive oil
- ¼ cup lime juice, about 2 limes
- 2 teaspoons ground cumin
- ¾ teaspoon kosher salt
For serving:
- 8 corn tortillas, store-bought or homemade, warmed
- Mexican Chimichurri
- Pico de Gallo
- Pickled jalapeños and onions, optional
Instructions
Cook the steak:
- In a medium bowl, whisk together the marinade ingredients and then transfer the mixture to a large zip-top bag. Add the steak and onion slices. Turn to coat and seal the bag. Refrigerate for at least 4 hours or overnight. Remove the bag from the refrigerator about 30 minutes before you begin cooking.
- Heat a large cast-iron skillet over medium-high heat. Cook the steak slices for 6 to 9 minutes, flipping the pieces to cook them evenly. Transfer the steak to a plate, leaving the juices in the skillet.
- Add the onion slices to the skillet, reduce the heat to medium, and cook, stirring constantly, until golden and caramelized, 7 to 9 minutes. Add the steak back to the skillet to heat through.
Make the Mexican Chimichurri:
- In a food processor, pulse the jalapeño, garlic, and onion several times, until chopped. Add the cilantro and parsley and pulse again. Add the oil, lime, cumin, and salt. Pulse until combined.
- Use immediately or transfer to an airtight container and refrigerate for up to 1 week.
Assemble the tacos:
- Assemble each taco by layering the steak and grilled onion on a tortilla, then topping with Mexican chimichurri and pico de gallo. Serve with pickled jalapeños and onions on the side, if desired.
Notes
- If you prefer grilled steak, don't slice it first. Grill the steak for 5 to 7 minutes per side to reach your desired doneness. Then slice the steak thinly against the grain and assemble the tacos.
Nutrition
Serving: 2 tacos | Calories: 694kcal | Carbohydrates: 41g | Protein: 55g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 947mg | Potassium: 1049mg | Fiber: 6g | Sugar: 10g | Vitamin A: 246IU | Vitamin C: 33mg | Calcium: 110mg | Iron: 6mg
