290 May 3, 2013 Beef Recipes

Grilled Steak Tacos with Cilantro Chimichurri Sauce

Name: Grilled Steak Tacos with Cilantro Chimichurri Sauce
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6-8
Cuisine: Mexican
Ingredients: 2 lbs Flank Steak (or pounded skirt steak); 1 sliced sweet onion for grilling (optional); Juice of 1 orange; Juice of 2 limes; 1/3 cup soy sauce; 1/3 cup olive oil; 1/2 teaspoon sugar ( optional); 4 smashed, chopped garlic cloves; 1/2 cup chopped cilantro (stems ok); sliced sweet onion (optional) for grilling; sometimes I will add cumin, coriander or chili power.; 1 bunch Cilantro or about 1 cup packed (stems OK); 1 bunch Italian Parsley- about 1 cup packed (thin stems OK); 1/4 cup fresh lime juice (1-2 limes); 1/2 cup olive oil; ¼ cup chopped onion; 2 garlic cloves; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 3/4 teaspoon kosher salt; 1/2 of one jalapeño pepper; 4 vine-ripe tomatoes, chopped; 1/2 medium red onion, chopped; 2 green onions, white and green parts, sliced; 1 Serrano chili, minced; 1 handful fresh cilantro leaves, chopped; 3 garlic cloves, minced; 1 1/2 limes, juiced; 1/4 cup extra-virgin olive oil; 1 teaspoon kosher salt

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Grilled Steak Tacos with Cilantro Chimichurri Sauce….flavorful and delicious, perfect for outdoor gatherings and barbecues.

One of the best things about growing up in Southern California, was its proximity to Mexico. Being able to drive over the border or hop on a quick flight gave us the opportunity to visit many different areas and experience regional Mexican cuisine.

My personal obsession when visiting Mexico was always the same – to find the perfect taco. After a day or two of serious reconnaissance work, it became clear which taco stands were the busiest, had the longest lines and drew the most locals. There, tacos cost less than a dollar, tortillas and hot sauces are made from scratch, ingredients are locally grown and ripened on the tree and vine – and this is why they taste so good.

In a few days, many of us will celebrate Cinco de Mayo. Rooted in independence, it commemorates a day when the Mexican army defeated the French army in the Battle of Puebla in 1862. This victory boosted moral and came to symbolize Mexico’s ability to defend its sovereignty against the threat of a powerful foreign nation. And while Cinco de Mayo is considered a minor holiday in Mexico, here in the states it has evolved into a huge celebration of Mexican culture and heritage. And what better way to celebrate our beautiful neighbor, than through its delicious and flavorful food.

I have many fond memories of being in Mexico. Living in the north, I am drawn to its warmth. Not only do I speak of temperature, which is paramount in the middle of February, but also of the warmth of its people. When you visit places, you get a feel for the energy of their people. In Mexico, I have always felt safe. I have been touched by the gentle and kind nature of people I meet there. There is a generosity of spirit, even among those who have very little. And this is what draws me there time and time again. This, and of course the quest for the perfect taco.

Although, this is not a traditional Mexican taco, it comes very close to the perfect taco for me. The Cilantro Chimichurri Sauce gives this dish an amazing burst of flavor. And I use it on everything from grilled vegetables, to fish, chicken and tofu. But it’s particularly good with grilled beef, and it’s a perfect summer condiment. Flank steak is marinated and grilled. Several sides are made: Cilantro Lime Chimichurri, Quick pickles (radish, onion, carrot or whatever you like), and a simple Pico de Gallo Salsa. Served with grilled onions or scallions, fresh grilled tortillas, crumbled cotija, lime wedges and Tapatio, the tacos are flavorful and delicious.

Seek out fresh tortillas. I prefer a Corn- Flour Blend. Our local Rosauers grocery store carries a brand of freshly-made ones, in the refrigerated section of the deli. These, lightly grilled or placed on the rack in the oven, or stove top, directly over the gas flame, until they just begin to bubble, are excellent. Keep them warm by stacking them and wrapping with a clean kitchen towel. Also, most local Mexican stores should have them, for us here in Spokane, De Leons on the North side of town makes them fresh everyday. Or you can try making them from scratch. Trader Joe’s “Flour and Corn blend” are also excellent.

If you would like to put on a more elaborate spread, some other additions could include sliced avocado, guacamole, crumbled queso fresco or cotija cheese, or a fresh tomatillo salsa. Serving everything on an extra large cutting board, letting people make their own taco, is a fun way to serve a group of people.

Grilled Steak Tacos with Cilantro Chimichuri sauce....flavorful and delicious, perfect for your gatherings and barbecues. | www.feastingathome.com

When working with tomatoes and limes, bring them to room temperature before using. You will extract more juice from citrus when at room temperature. Roll it on the counter firmly with your palm before slicing. Tomatoes at room temperature tend to be more flavorful. In fact, I rarely refrigerate a tomato.

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When working with cilantro and Italian parsley, remember that their stems are actually flavorful. You can use the top tender stems with out having to pick thru each one for its leaves. It saves time and actually adds flavor. I literally take the whole top of the bunch of cilantro in my hand and twist it off. The stems that come off with the tops are tender, and I use them in the chimichurri and in salsa. And the same with parsley.

Grilled Steak Tacos with Cilantro Chimichuri sauce....flavorful and delicious, perfect for gatherings and barbecues. | www.feastingathome.com

Brian and I make tacos together. I marinate the beef and make all the sides. He is in charge of the grilling. It is fast and easy work with two people, and we can have most of it complete in 40 minutes, sometimes 30 if the meat is pre-marinated. It’s a great meal to serve when having guests over. An even simpler marinade for the beef is to just coat in soy sauce and the juice of one lime, for 15 minutes. In a pinch, I will sometimes do this.

A quick substitution for vegans and vegetarians is a Seared Mexican Rubbed Tofu. Buy your favorite taco seasoning, or make your own using salt, pepper, cumin, coriander, chile powder, or chipotle powder, garlic powder and a little corn starch. The secret is to add enough salt. I will often sear one piece ahead and test for salt. Cut tofu into strips, coat with spice rub and sear all sides in a skillet. We actually eat Tofu Tacos quite frequently, probably more than beef.

When grilling beef, bring meat to room temp before grilling. Preheat your grill to med high. A little charring is good. Remember to let meat rest 10 minutes before cutting across the grain.

Slice meat into bite size strips and lay on a big cutting board, topped with a generous amount of the Chimichurri sauce. Place salsas, quick pickles, limes, crumbled cojita chhese, and grilled onions all around it.

Hope you enjoy it!

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