Steak Tacos

Hey folks....I really need to stop neglecting this blog...This is my baby blog...I've been gone for a few days..but I'm back now and with a great recipe.....Steak Tacos with Chimichurri sauce...(I can't pronounce it or spell it correctly either!)

A fresh, herby chimichurri sauce is the perfect contrast to the succulent grilled steak in these tacos. Thank you to O.Magazine, where I got this recipe from.


INGREDIENTS:

Steak:

• 1 1/2 pound(s) skirt steak
• 1 teaspoon(s) cumin
• 3 tablespoon(s) vegetable oil
• 2 teaspoon(s) kosher salt
• 1/2 teaspoon(s) ground black pepper
• 5 clove(s) garlic, minced to a paste
• 1/2 lime
• 1/2 cup(s) thinly sliced red or white onion

Chimichurri Sauce

• 2 clove(s) garlic
• 1 teaspoon(s) kosher salt
• 1/2 cup(s) cilantro
• 1/2 cup(s) flat-leaf parsley leaves
• 1/2 cup(s) extra-virgin olive oil
• 2 tablespoon(s) lime juice
• 1/2 teaspoon(s) crushed red chilli flakes
• 1/2 teaspoon(s) ground black pepper

To Serve:

• Pico De Gallo
• 12 (6) corn tortillas, warmed
• Kosher salt
•  

 DIRECTIONS:

• Cut steak into 6 pieces. In a medium bowl, combine cumin, oil, salt, black pepper, and garlic. Add steak to bowl, rub spice mixture into meat, squeeze lime juice on top, and mix in onion. Refrigerate 30 minutes.
• To make chimichurri sauce: In a small food processor, pulse together garlic and salt until it forms a paste. Add cilantro and parsley and pulse, scraping the sides down often. Place in a small bowl and stir in olive oil, lime juice, red chili flakes, and black pepper.
• About 10 minutes before serving, grill steak 2 to 3 minutes on 1 side, without moving, then flip and continue cooking to desired degree of doneness, 2 to 3 minutes for medium rare. Let meat rest 5 minutes, uncovered.
• Dice or slice meat against the grain and sprinkle with a pinch of salt. Serve on a tortilla with chimichurri sauce and Pico de Gallo. 

Enjoy, Eat Well My Friends!