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
- 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.
- Prep Time: 15 mins
- Cook Time: 10 mins