If you’ve hung around here long enough, you know that I already made Steak Tacos a little over a year ago.
And if you’ve ever met my boyfriend, James, you probably know that they were his favorite meal I’ve ever made. That’s really a big deal considering I do this for a living. The man has “taste-tested” a lot.
Now, because they’re his favorite, you should know that every single time I ask James what I should cook this week, his answer is Steak Tacos. “You know I can’t do Steak Tacos,” I tell him, “I already made them for the blog.”
Then he sulks off, defeated once more in his attempt to get me to repeat his favorite recipe.
But finally, a week or so ago, I did it. Much to James’ delight, I made Steak Tacos again. These Steak Tacos feature a different rub and cook method, though, and have a vibrant-flavored chimichurri to add a special kick to them. That’s the way to get around the “I’ve made them before” hurdle.
Chimichurri is an Argentinean pesto-like condiment typically made from herbs (like cilantro and/or parsley), olive oil, garlic, and vinegar. While it will always be most common in Argentina, it’s also become popular in much of South and Central America (and, now, my kitchen) because it’s just so bright and spicy and makes a great condiment or marinade for meat. You can totally get away with making these for Cinco de Mayo, by the way, as the Chimichurri I made has some jalapenos thrown for a Mexican twist.
James says “the steak was on point” but notes that he thought they would have been even better with some guacamole. I think he believes that everything is better with guacamole… and honestly, I can’t disagree with him there. If you’re a guac fan, try mixing some in with the chimichurri sauce. I did this the next day with my leftovers and it was fantastic!
Also, you have noticed that there are some gorgeous-looking flour tortillas in these pictures, which I just figured out how to make myself! I’m never going back to store bought. I’ll put the recipe up tomorrow for you, so make sure to check back!
- 1 cup packed cilantro
- 1 cup packed Italian parsley
- Juice of 2 limes
- ½ cup olive oil
- 2 tablespoons white wine vinegar
- ¼ red onion, chopped
- 2 cloves garlic
- ½ jalapeno, seeded
- 1 teaspoon cumin
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- Juice of 1 lime
- 1.5 lbs steak of your choosing, 1 inch thick (I used strip steak)
- 1 head napa cabbage, chopped
- 6 flour tortillas or 12 corn tortillas, to serve
- Salsa, to top
- Cotija or Queso Fresco, to top
- Start off by making the chimichurri. Pulse jalapeno, garlic, and onion in a food processor to chop. Add in the cilantro and parsley and pulse again. Add in the remaining ingredients and pulse until you reach your desired consistency. Set aside.
- In a small bowl, combine the chili powder, garlic powder, onion powder, salt, pepper, and ground cinnamon.
- Brush the lime juice on the steaks and rub with the spice mixture. Grill or broil the steaks for 5 minutes on each side for medium rare. Once cooked, let the steak rest for 10-15 minutes. Then, slice the steak into thin strips.
- Warm the tortillas if desired, and fill with cabbage, steak, salsa, chimichurri, and cotija. Serve.
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