When I first stumbled upon the recipe for Chimichurri Steak Tacos with Pickled Red Onion, I was instantly intrigued. Combining the rich, savory flavor of grilled steak with the fresh, zesty kick of chimichurri seemed like a match made in culinary heaven. As someone who loves to experiment with bold flavors, I decided to give it a try. The result? An absolute hit with my family, who now request it at least once a month. The vibrant colors and the mouth-watering aroma of the tacos make them not just a treat for the taste buds but also a feast for the eyes. This dish perfectly embodies the balance of textures and flavors, making it a standout in any taco enthusiast’s repertoire.

Ingredients

To create these delicious Chimichurri Steak Tacos with Pickled Red Onion, you’ll need the following ingredients:

• 1 pound flank steak
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 large red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 avocado, sliced (optional)
• Lime wedges, for serving

Instructions

Start by preparing the pickled red onions. In a small saucepan, combine the apple cider vinegar, sugar, and salt. Heat over medium heat until the sugar and salt have dissolved. Remove from heat and add the sliced red onions. Let them marinate for at least 30 minutes.

Next, season the flank steak with salt and pepper. Preheat your grill or grill pan over medium-high heat. Cook the steak for about 5-7 minutes on each side, depending on your preferred level of doneness. Once cooked, let the steak rest for 10 minutes before slicing it thinly against the grain.

While the steak is resting, prepare the chimichurri sauce. In a bowl, mix together the parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes. Stir until well combined and set aside.

Warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side.

Assemble the tacos by placing slices of steak on each tortilla, followed by a generous spoonful of chimichurri sauce. Top with pickled red onions and optional avocado slices. Serve with lime wedges for an extra burst of flavor.

Nutrition Facts

Servings: 4

Calories per serving: Approximately 450 calories

Preparation Time

Total time: 1 hour

Active preparation time: 30 minutes

How to Serve

• Serve immediately while the steak is warm and the tortillas are fresh.
• Accompany with a side of black beans or Mexican rice for a complete meal.
• Offer a bowl of extra chimichurri sauce on the side for those who like an extra kick.
• Pair with a light, crisp beer or a tangy margarita for a refreshing contrast.
• For a family-style meal, set up a taco bar where everyone can assemble their own tacos.

Additional Tips

Here are some tips to enhance your Chimichurri Steak Tacos experience:

1. Marinate the steak: For an even deeper flavor, consider marinating the steak with half of the chimichurri sauce for a few hours before grilling.
2. Use fresh herbs: Fresh parsley and cilantro are key to a flavorful chimichurri. Avoid using dried herbs if possible.
3. Adjust spice level: If you prefer less heat, reduce the amount of red pepper flakes in the chimichurri.
4. Rest the steak: Allowing the steak to rest after cooking ensures that it remains juicy and tender.
5. Double the pickled onions: These tangy onions are a hit and can be used in salads or sandwiches, so consider making extra.

FAQ Section

Q: Can I use a different cut of beef?

A: Absolutely! Skirt steak or ribeye are also great alternatives for this recipe.

Q: How long can the pickled onions be stored?

A: The pickled onions can be stored in the refrigerator for up to two weeks in an airtight container.

Q: Can I make the chimichurri sauce ahead of time?

A: Yes, the chimichurri sauce can be made a day in advance and stored in the fridge. Just give it a good stir before serving.

Q: Are there vegetarian options for this recipe?

A: You can substitute the steak with grilled portobello mushrooms or roasted vegetables for a vegetarian version.

Q: What if I don’t have a grill?

A: No worries! A grill pan or a regular skillet on the stovetop will work just fine for cooking the steak.