Get ready to elevate your taco night with these mouthwatering Steak Tacos topped with vibrant Chimichurri Sauce! Bursting with flavor and ready in just 25 minutes, this recipe transforms simple ingredients into a fiesta of taste that will have your friends and family begging for seconds. Imagine juicy, perfectly cooked flank steak nestled in warm corn tortillas, drizzled with a zesty, herb-packed chimichurri that dances on your palate. Whether you’re hosting a casual get-together or simply treating yourself, these tacos are sure to impress. Dive into this delicious recipe and discover the secret to taco perfection!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb flank steak
- 8 corn tortillas
- 1 avocado, sliced
- 1 cup chopped cilantro
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Remove the flank steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Prepare the chimichurri sauce by combining olive oil, red wine vinegar, minced garlic, red pepper flakes, chopped cilantro, salt, and pepper in a bowl. Whisk ingredients together and set aside to let flavors meld.
- Pat the flank steak dry with paper towels and season generously on both sides with salt and pepper.
- Heat a cast-iron skillet or grill pan over high heat until it's smoking hot. Add a small amount of olive oil to the pan.
- Cook the steak for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness. Use tongs to flip the steak only once.
- Remove steak from heat and let it rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- While steak is resting, warm the corn tortillas in a separate skillet or directly over a gas flame for 30 seconds on each side.
- Slice the rested steak against the grain into thin strips to ensure tenderness.
- Assemble tacos by placing sliced steak in warm tortillas, topping with sliced avocado, and generously drizzling chimichurri sauce over the meat.
- Garnish with additional fresh cilantro and serve immediately.
Tips
- Room Temperature Steak: Always let your flank steak sit at room temperature for about 30 minutes before cooking. This helps achieve a more even cook and enhances the flavor.
- Chimichurri Magic: Allow the chimichurri sauce to sit for at least 10 minutes after mixing. This resting time allows the flavors to meld beautifully, creating a more aromatic and flavorful sauce.
- Perfectly Cooked Steak: Use a meat thermometer to check for doneness. For medium-rare, aim for an internal temperature of 130°F. Remember to let the steak rest before slicing to keep it juicy.
- Warm Tortillas: To enhance the flavor of your corn tortillas, warm them in a dry skillet or over a gas flame. This will make them more pliable and bring out their natural corn flavor.
- Slice Against the Grain: When slicing the steak, always cut against the grain. This technique ensures each bite is tender and easy to chew, maximizing your taco experience.
- Garnish with Freshness: Don’t skimp on the cilantro garnish! A sprinkle of fresh cilantro on top of your tacos not only adds a pop of color but also enhances the overall freshness of the dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 90mg
