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Tacos, a staple of Mexican cuisine, are beloved worldwide for their versatility and vibrant flavors. From classic carnitas to inventive vegetarian options, the taco has evolved into a canvas for culinary creativity, allowing flavors from various cultures to blend harmoniously. One such delightful fusion is the Chimichurri Steak Taco, which showcases the bold, fresh flavors of Argentine cuisine wrapped in a warm tortilla. These tacos not only satisfy cravings but also present an exciting culinary adventure that celebrates the best of both worlds.

Chimichurri Steak Tacos – Bold & Flavor-Packed!

Discover the vibrant fusion of Argentine and Mexican cuisine with Chimichurri Steak Tacos. These flavorful tacos feature perfectly marinated flank steak, grilled to perfection and topped with a zesty chimichurri sauce made from fresh herbs and garlic. Each bite is a delightful balance of savory steak and refreshing toppings like avocado and tomatoes, all wrapped in warm tortillas. Perfect for gatherings or a special weeknight dinner, these tacos invite you to share the joy of delicious homemade meals.
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Ingredients
  

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped

1/2 cup fresh cilantro, finely chopped

3 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust for spice preference)

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

Salt and pepper to taste

For the Steak Tacos:

1.5 lbs flank steak

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper to taste

8 small corn or flour tortillas

1 cup diced tomatoes (for topping)

1/2 cup diced red onion (for topping)

1 avocado, sliced (for topping)

Crumbled queso fresco or feta cheese (optional, for topping)

Lime wedges (for serving)

Instructions
 

Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, chopped cilantro, minced garlic, and red pepper flakes. Stir in the red wine vinegar and olive oil until well-mixed. Season with salt and pepper to taste. Let the chimichurri sauce sit at room temperature for at least 30 minutes to allow the flavors to meld.

    Marinate the Steak: Season the flank steak liberally with cumin, paprika, garlic powder, salt, and pepper on both sides. Place the seasoned steak in a resealable plastic bag or a shallow dish. Pour half of the prepared chimichurri sauce over the steak, ensuring it’s well-coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 4 hours if time allows.

      Cook the Steak: Preheat your grill or stovetop grill pan over medium-high heat. Remove the flank steak from the marinade and discard the used marinade. Grill the steak for about 5-7 minutes on each side, or until it reaches your desired level of doneness (medium-rare is typically best for flank steak). Use a meat thermometer to check for doneness, aiming for around 130°F for medium-rare.

        Rest and Slice the Steak: Once cooked, remove the steak from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute within the meat. After resting, slice the steak against the grain into thin strips.

          Warm the Tortillas: While the steak is resting, warm the tortillas on the grill for about 30 seconds on each side or in a skillet over medium heat until pliable.

            Assemble the Tacos: For each taco, place a few slices of chimichurri steak onto the warm tortilla. Top generously with diced tomatoes, diced red onion, sliced avocado, and crumbled cheese if using. Drizzle with more chimichurri sauce for added flavor.

              Serve: Serve the tacos with lime wedges on the side for squeezing. Enjoy your bold and flavor-packed Chimichurri Steak Tacos!

                Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 45 minutes | Servings: 4