Street-Side Sizzling Chimichurri Steak Tacos
Discover the ultimate Street-Side Sizzling Chimichurri Steak Tacos, a flavorful fusion of Latin American and steakhouse styles that will transport you to a bustling food truck in just 35 minutes.
Allergens
Dairy (cotija cheese)
Ingredients
- 1. 2 large steaks (boneless rib
- eye or skirt) 2. 1/2 cup chimichurri sauce (homemade or store
- bought) 3. 8 small corn tortillas 4. 1 avocado, sliced 5. 1 lime, cut into wedges 6. 1/2 cup crumbled cotija cheese 7. 1/2 red onion, thinly sliced 8. 1 jalapeno, thinly sliced (optional) 9. 2 tbsp olive oil 10. Salt and pepper to taste
Instructions
- Preheat a grill or grill pan to high heat. Season the steaks with salt and pepper on both sides.
- In a large skillet, warm the olive oil over medium high heat. Sear the steaks for 3 minutes per side (or until desired doneness) and then remove from the pan, letting it rest for 5 minutes.
- Slice the steak against the grain into thin strips. Return the slices to the skillet with the chimichurri sauce, warming them together for a minute.
- Warm the corn tortillas on the grill or in a pan for 10 seconds per side.
- Assemble the tacos by placing steak strips, avocado slices, red onion, and jalapeno in each tortilla. Top with crumbled cotija cheese and drizzle chimichurri sauce. Serve immediately with lime wedges.
Chef’s Insight
The secret to perfect steak is allowing it to rest after cooking; this ensures that the juices are sealed in before slicing.
Notes
If you're short on time, use store-bought chimichurri sauce to save time in preparation.