Festival Classic Dinner: Grilled Chimichurri Steak Tacos with Caramelized Pineapple Salsa

Allergens

Wheat (in corn tortillas), Gluten (if using gluten-containing products)

Ingredients

• 2 beef flank steaks (6 oz each)
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• Salt and pepper, to taste
• 2 cups pineapple, small dice
• 1 small red onion, thinly sliced
• 8 small corn tortillas
• 1 lime, cut into wedges

Instructions

1. Prepare the chimichurri sauce by combining parsley, cilantro, garlic, red pepper flakes, olive oil, and red wine vinegar in a bowl. Season with salt and pepper to taste mix well and set aside.
2. Preheat grill or grill pan to medium high heat. Season the steaks with salt and pepper, then grill for 4 5 minutes per side or until desired doneness is reached. Remove from heat and let rest for 5 minutes. Slice into thin strips.
3. In a separate pan, sauté pineapple and red onion over medium heat until caramelized. Season with salt and pepper to taste.
4. Warm corn tortillas on the grill or in a dry skillet for 10 20 seconds per side.
5. Assemble tacos by placing a few steak strips on each tortilla, followed by caramelized pineapple salsa and a generous drizzle of chimichurri sauce. Serve with lime wedges on the side.

Chef’s Insight

The key to perfect steak is letting it rest before slicing; this allows the juices to redistribute and results in a more tender bite.

Notes

Feel free to adjust the spiciness of the chimichurri sauce according to your preference.