Grilled Chimichurri Steak Street Tacos

Allergens

None (excluding corn tortillas)

Ingredients

• 8 oz beef flank steak 1 cup fresh parsley, chopped 1/4 cup olive oil 1/4 cup red wine vinegar 2 cloves garlic, minced 1 tsp dried oregano 1/2 tsp crushed red pepper flakes Salt and black pepper, to taste 4 small corn tortillas 1 avocado, sliced 1 cup shredded lettuce 1/2 cup pico de gallo 1 lime, cut into wedges

Instructions

1. In a blender or food processor, combine parsley, olive oil, red wine vinegar, garlic, oregano, and crushed red pepper flakes. Season with salt and black pepper, to taste. Blend until smooth, then set aside.
2. Preheat a grill or grill pan to medium high heat. Season the steak with salt and black pepper on both sides. Grill for 5 6 minutes per side, or until desired doneness is reached. Remove from heat and let rest for 5 minutes before thinly slicing against the grain.
3. Assemble tacos by placing a few slices of steak onto each corn tortilla. Top with chimichurri sauce, avocado slices, shredded lettuce, and pico de gallo. Serve with lime wedges on the side for added zest.

Chef’s Insight

The key to perfectly grilled steak is to let it rest before slicing. This allows the juices to redistribute throughout the meat for a tender, flavorful result.

Notes

For a spicier version, add more crushed red pepper flakes to the chimichurri sauce.