The first time I had chimichurri I died and went to heaven. Now I want to dowse all my food in it. Dredge my steak, chicken and even veggies in this wonderful, delicious fresh tangy sauce. Make it up into chimichurri steak tacos and it’s all you’ll ever want to eat ever again.
What is chimichurri
Chimichurri comes from Argentina. When you go to any argentine restaurant make sure to ask for a side of this bad boy! The three main characters are: oregano, cilantro, and parsley.
Blend up handfuls of fresh herbs, red wine vinegar, lime, garlic, red pepper flakes, oil, and some salt and pepper and you have the freshest little condiment ever. Bursting with flavor, I tell ya.
How to make this chimichurri steak tacos recipe
How to cook the perfect steak.
- Use a hot cast iron skillet, room temp steak, and plenty of oil.
- Generously salt and pepper steak.
- When skillet is evenly heated and very hot cook steak on both sides for about 4-6 minutes. so it has a nice crust and until desired done-ness.
How to make roasted corn and tomatoes
On a sheet pan cut corn off it’s cob and slice the tomatoes in half. Place them on a foil lined cookie sheet a boil them for a few minutes on broil. Top the chimichurri steak tacos with the roasted corn and tomatoes, chimichurri and cojita cheese.
Again, Argentina, you’re the best {drops mic}.
These chimichurri steak tacos are the most delicious fresh flavorful tacos you'll ever have! A meal everyone will love.
- grilled steak sliced thin, see blog post for tips
- grilled corn
- roasted tomatoes see blog post for how to roast
- avocado slices
- fresh tortillas
- 1 1/2 c fresh parsley
- 1 1/2 c fresh cilantro
- 1/2 c fresh oregano
- juice from 2 limes
- 1 T red wine vinegar
- 2 garlic cloves minced
- 1 t salt
- 1/2 t pepper
- 1/4 t red pepper flakes
- 1/2 c EVOO
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In food processor or blender, blend all ingredients for chimichurri sauce. Store in refrigerator.
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Prepare tacos by placing steak, avocado, corn, and tomatoes in taco, then top with chimichurri.
Delicious! everyone loved it!