Steak Tacos with Chimichurri Sauce
- 1 1/2 lbs skirt steak
- 1 tsp cumin
- 3 tbsps vegetable oil
- 3 tsps kosher salt
- 1 tsp ground black pepper
- 7 clove garlic
- 1/2 lime
- 1/2 cup cilantro
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup extra-virgin olive oil
- 2 tbsps lime juice
- 1/2 tsp crushed red chili flakes
- 12 corn tortillas
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.
***recipe courtesy of delish.com
