Steak. Tacos. Chimichurri.
How could you not get excited about dinner? I didn’t want to just make a chimichurri sauce to drizzle over top. I wanted a marinade so the meat could soak up all the delicious flavors. I used the William Sonoma traditional recipe as inspiration to make sure I incorporated all the key flavors into my marinade.
Before I left for work, I mixed all the ingredients together and placed it in the fridge. I wasn’t going to be home for at least 9 hours so I was hoping that was long enough to make it flavorful and tender. My experience with marinades is the longer the better but, if you only have an hour, I’m sure that’s just fine. If you want to have some to drizzle on after, right before you put in the meat, reserve a little marinade to use later.
What’s a taco without some pico de gallo … salsa fresca … salsa picada … whatever you may like to call it?! This Mexican salsa is limitless! You can put it on anything from chicken to your morning eggs. It really could not be any easier.
Just chop, mix and let the flavors meld for at least fifteen minutes. If you prefer a smoother salsa with your chips, throw all it’s deliciousness in the blender! If you like extra heat add the seeds of the jalapeno.
Also, pico de gallo is usually drier than salsa but I like a little liquid with mine. I usually add some of the tomato juice in after I chop them but, if you’re making enough to have leftovers, it will make more liquid on it’s own in the fridge over the next 2 days.
I used flat iron steak. I have found it’s pretty versatile in any recipe that calls for flank or skirt. It benefits from marinating and just so happens to be on sale this week. Lucky for me and my tacos!
Depending on how you like your steak and it’s thickness, this cut cooks pretty quick. Mine only took about 3 minutes per side for medium and I was building tacos in no time!
Quick. Easy. Delicious.
Come to think about it, I may just have room for one more! Ole!
- 3-4 cloves garlic, minced
- 1/3 cup cilantro, chopped
- 1/4 teaspoon oregano
- 1 tablespoon white wine vinegar
- 1/3 cup olive oil
- red pepper flakes (optional)
- salt and pepper, to taste
- 1 pound steak, flat iron, flank, or skirt recommended
- Combine marinate ingredients. Reserve small amount of marinate to drizzle on tacos later (optional). Add steak. Cover and marinate in fridge for a least an hour.
- When ready to cook, remove meat from fridge and set on counter to remove chill, at least 30 minutes. This will ensure even cooking.
- Heat grill pan on med-high to high heat. Add steak, cook about 3 minutes per side or until desired doneness. Transfer steaks to a plate and loosely cover with foil. Let rest 5 minutes. Slice meat crosswise against the grain.
- Serve on warmed corn tortillas with cilantro, pico de gallo, and cheese.
- Add freshness with a quick pico de gallo. All you need is 3 vine ripe tomatoes, 1/2 a red or white onion, juice of 1 lime, cilantro, 1 jalapeno, and salt. In a medium bowl dice tomatoes, onion and jalapeno. Keep seeds in if you would like more heat. Add chopped cilantro to taste. Add lime juice. Stir all ingredients together. Salt to taste.
- If you don't care for the strong "bite" onions tend to give off and want to mellow them out a bit, soak the diced red onion in a small bowl of ice water for 10-15 minutes.
- To make squeezing the juice from a lime easier roll your lime back and forth using the heel of your hand on the countertop for a few seconds.