Steak Tacos with Mexican Chimichurri
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Steak Tacos with Mexican Chimichurri
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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 lime juiced
- ⅓ cup soy sauce
- ⅓ cup olive oil
- 1 teaspoon honey
- 4 garlic grated, cloves
- ½ cup cilantro stems and leaves, chopped, fresh
- 2 pound skirt steak thinly sliced against the grain, or flank steak
- 1 sweet onion sliced, large
For the Mexican Chimichurri:
- ½ jalapeño seeded if desired
- 2 garlic peeled, cloves
- ¼ cup onion chopped
- 1 cilantro about 1 bunch, stems and leaves, packed cup, fresh
- 1 parsley about 1 bunch, stems and leaves, packed cup, fresh, flat-leaf
- ½ cup extra virgin olive oil
- ¼ cup lime juice about 2 limes
- 2 teaspoons cumin ground
- ¾ teaspoon kosher salt
For serving:
- 8 corn tortillas store-bought or homemade, warmed
- chimichurri sauce Mexican
- Pico de Gallo
- jalapeño optional, pickled
- onion optional, pickled
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 Information
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Serving
2 tacos
Calories
694kcal
(35%)
Carbohydrates
41g
(14%)
Protein
55g
(110%)
Fat
37g
(57%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
21g
(105%)
Trans Fat
1g
(50%)
Cholesterol
143mg
(48%)
Sodium
947mg
(39%)
Potassium
1049mg
(22%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
246IU
(5%)
Vitamin C
33mg
(37%)
Calcium
110mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 694 kcal
% Daily Value*
| Serving | 2 tacos | |
| Calories | 694kcal | 35% |
| Carbohydrates | 41g | 14% |
| Protein | 55g | 110% |
| Fat | 37g | 57% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 947mg | 39% |
| Potassium | 1049mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 33mg | 37% |
| Calcium | 110mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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