I’ve found some of the best get-togethers are the unplanned ones. The other night, I was grilling up some flank steak for Patrick and I, and thought hey, why not make some chimmichurri sauce to go on top? (I continuously have soooo much cilantro in my fridge…) So these Steak Tacos with Cilantro Chimichurri Sauce were born.
I was just getting ready to grill the meat when there was a knock on the door. One of my good friends and her husband (who I haven’t seen in ages) decided to drop by on their way home from mountain biking. I invited them in and we got to chattin about all things LIFE.
Next thing I knew we were all sitting down to dinner together, ready to dig into some juicy steak tacos with ALL THE SAUCE.
It had been a total “experiment dinner.” I’d just thrown some herbs at the meat and pulsed up some cilantro with oil and botta bing botta boom…dinner. But they loved it! So I figured the only thing left to do was share these yummy recipes with you guys.
Because if I can throw it together while I’m distracted by catching up with old friends, you know it’s a keeper.
Simple, healthy, delicious.
- 2 bunches cilantro (about 2 cups packed)
- 3 cloves of garlic
- 4 Tbsp. red wine vinegar
- 2 tsp. dried oregano
- 1 tsp. cumin
- Dash of red chili pepper flakes, optional
- 1/2 cup avocado oil
- Kosher salt and ground pepper to taste
- 1 lbs. flank steak
- Juice of 1 lime
- Juice of 1 lemon
- 1/4 cup coconut aminos or soy sauce
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. avocado oil
- 1 Tbsp. coconut sugar
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- corn tortillas
- tomato slices
- feta cheese
- Combine all ingredients in a food processor and pulse until completely combined.
- Store in fridge until serving. Best to serve same day.
- Combine lime, lemon, coconut aminos, vinegar and avocado oil in a small bowl and stir to combine.
- Combine coconut sugar, cumin, garlic powder, salt and pepper in a small bowl and mix.
- Place steak in a small baking dish and pour liquid marinade mixture over the top. Sprinkle half of the spice mix on top of the meat and rub it in. Flip over and rub the rest of the spice mix onto the other side. Cover and place in the fridge to marinade for 2-5 hours. (Not recommended to go over 6 hours or the meat will begin to break down from the acid in the marinade.)
- Remove the meat and allow it to come to room temperature. (Optional. This just helps the meat to be more tender when cooked.)
- Heat the grill to medium-high heat and cook meat about 6 minutes, flip and continue to cook until desired doneness is reached. (We like to pull it off around 145º F.) Let it rest 5-10 minutes before cutting.
- Cut into long strips against the grain, and then cut those into small bite-sized pieces.
- Assemble tacos and serve.
*Note that this is best when meat marinates for 2-5 hours before grilling.