Festival Classic Lunch: Smoky Grilled Steak Tacos with Chimichurri Sauce
Discover a delicious and easy-to-follow recipe for Smoky Grilled Steak Tacos with Chimichurri Sauce inspired by the flavors of festival classics. Bring the excitement of a weekend food festival to your kitchen!
Allergens
None
Ingredients
- 2 beef flank steaks (12 oz each)
- 4 corn tortillas
- 2 cups fresh cilantro leaves
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 jalapeño, seeded and finely chopped (optional)
Instructions
- Combine the cilantro, olive oil, red wine vinegar, garlic, cumin, paprika, salt, pepper, and jalapeño in a food processor. Blend until smooth, creating the chimichurri sauce. Set aside.
- Season both sides of the steaks with salt and pepper. Preheat your grill to medium high heat (about 400°F). Grill the steaks for 5 minutes per side or until they reach desired doneness. Let rest for 5 minutes before thinly slicing against the grain.
- Warm the corn tortillas on the grill, about 20 seconds per side.
- Assemble the tacos by layering sliced steak and a generous amount of chimichurri sauce on each tortilla.
- Serve immediately and enjoy!
Chef’s Insight
Experiment with different steak cuts for a unique twist on this classic dish.
Notes
Feel free to adjust the spice level of the chimichurri sauce to your preference.