There's nothing I love more than adding fresh herbs to my cooking. Every spring I plant a huge herb garden, but with everything going on right now (and random cold fronts in DC) that just hasn't happened yet. So instead I've been buying fresh bunches of herbs at the grocery store. The problem is, I always end up with a ton of parsley and cilantro that I'm not sure I'll use before they go bad. The solution? These delicious chimichurri steak tacos!
Chimichurri is an Argentinian sauce made with fresh herbs that's similar to pesto. It's tangy, garlicy, and tastes good on pretty much anything! Best of all, it's a quick and easy way to use up all those leftover herbs!
I serve these chimichurri steak tacos with grilled corn and grilled red onions. So it's super quick and easy to make this entire recipe on the grill! Don't have a grill? No problem! I just got this Cast Iron Grill Pan* and I love it! Our grill is on our back patio which is downstairs from the kitchen (which can be very annoying). So if it's raining or I'm feeling lazy, I just use my grill pan instead. Just note that cook times may be slightly longer.
Chimichurri
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 1 cup fresh parsley
- 1 cup fresh cilantro
- ¼ cup fresh oregano
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- Roughly chop the shallot and garlic and add to your food processor along with all of the herbs and olive oil.
- Pulse until the herbs are finely chopped and the shallots and garlic are minced.
- Add in the rest of the ingredients and pulse a few times until fully combined.
- Taste and adjust the seasonings if desired.
Grilled Skirt Steak
I like using skirt steak or flank steak for tacos but you can use whatever cut of meat you have!
- Combine the steak, olive oil, lime juice, garlic, salt and pepper in a shallow dish or plastic bag. Allow to marinate for 40 minutes to 2 hours.
- Preheat grill to medium-high heat (about 450 degrees).
- Place the steak on your lightly oiled grill and cook to your desired level of doneness. For medium rare you want to grill it for 2-4 minutes on each side.
- Remove from the grill and let the steak rest for at least 10 minutes before slicing.
- You can also heat up your tortillas by placing them on the grill for about 30 seconds on each side.
Grilled Corn and Onions
- Shuck the corn then brush lightly with olive oil and sprinkle with salt. Grill the corn for about 8-12 minutes, turning every 2 minutes, until lightly charred and tender.
- Brush the sliced red onions with olive oil and sprinkle with salt. Grill for 2-3 minutes on each side, until lightly charred.
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Chimichurri Steak Tacos
Ingredients
Chimichurri
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 1 cup fresh parsley
- 1 cup fresh cilantro
- ¼ cup fresh oregano
- ¾ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
Steak
- 1 pound skirt steak
- ½ cup olive oil
- ¼ cup lime juice
- 2 cloves garlic, minced or pressed
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Toppings
- 3 ears corn
- 1 red onion, sliced
- corn or flour tortillas
- cotija or queso fresco
- olive oil , for brushing
Instructions
Chimichurri
- Roughly chop the shallot and garlic and add to your food processor along with all of the herbs and olive oil.
- Pulse until the herbs are finely chopped and the shallots and garlic are minced.
- Add in the rest of the ingredients and pulse a few times until fully combined.
- Taste and adjust the seasonings if desired.
Steak
- Combine the steak, olive oil, lime juice, garlic, salt and pepper in a shallow dish or plastic bag. Allow to marinate for 40 minutes to 2 hours.
- Preheat grill to medium-high heat (about 450°F).
- Place the steak on your lightly oiled grill and cook to your desired level of doneness. For medium rare you want to grill it for 2-4 minutes on each side.
- Remove from the grill and let the steak rest for at least 10 minutes before slicing.
Toppings
- Shuck the corn then brush lightly with olive oil and sprinkle with salt. Grill the corn for about 8-12 minutes, turning every 2 minutes, until lightly charred and tender.
- Brush the sliced red onions with olive oil and sprinkle with salt. Grill for 2-3 minutes on each side, until lightly charred.
- You can also heat up your tortillas by placing them on the grill for about 30 seconds on each side.
Notes
Nutrition
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