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Chili Rubbed Steak Tacos with Chimichurri


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5 from 1 review

  • Author: Morgan
  • Total Time: 25 minutes
  • Yield: 6 1x

Ingredients

Units Scale

For the Chimichurri:

  • 1 cup packed cilantro
  • 1 cup packed Italian parsley
  • Juice of 2 limes
  • 1/2 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1/4 red onion, chopped
  • 2 cloves garlic
  • 1/2 jalapeno, seeded
  • 1 teaspoon cumin

For the Tacos:

  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 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

Instructions

  1. 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.
  2. In a small bowl, combine the chili powder, garlic powder, onion powder, salt, pepper, and ground cinnamon.
  3. 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.
  4. Warm the tortillas if desired, and fill with cabbage, steak, salsa, chimichurri, and cotija. Serve.
  • Prep Time: 15 mins
  • Cook Time: 10 mins