Steak Chimichurri Tacos

www.theinspiredhome.com
SERVINGS

4-6

INGREDIENTS

For the Steak:

  • 1 ½ pounds skirt or flank steak
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon chili powder

For the Chimichurri:

  • 2 cups finely chopped cilantro
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 4 garlic cloves, minced
  • 1 small shallot, finely diced
  • ½ a jalapeño, finely diced (more if you like it spicy!)

For the Mango Salsa:

  • 1 mango, diced
  • ½ cup cilantro, chopped
  • ½ red onion, diced
  • ½ to 1 jalapeño, minced
  • Juice of 1 lime

For the Avocado Crema:

  • 1 avocado
  • ½ cup sour cream
  • 2 teaspoons lime juice
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

To top and assemble:

  • 1 cup thinly sliced radishes
  • Corn tortillas, taco size
DIRECTIONS

For the Steak:

  1. In a small bowl, combine the salt, garlic powder, black pepper, and chili powder. Rub the seasoning mixture onto both sides of the steak.
  2. On a grill or grill pan, cook for 1-2 minutes per side.
  3. If using a cast iron skillet, drizzle pan evenly with oil. Chop steak up into strips.

For the Chimichurri:

  • In a small bowl, whisk all the ingredients together.
  • Refrigerate until steak has finished cooking.

For the Mango Salsa:

  1. In a medium bowl, combine all of the ingredients.
  2. Refrigerate until ready to serve.

For the Avocado Crema:

  1. Blend all ingredients in a blender or food processor until smooth and creamy.
  2. Transfer to a bowl and cover until serving.

To Assemble:

  1. Heat corn tortillas on a gas stove top or cast iron skillet for 30 seconds.
  2. Layer corn tortilla with a spoonful of avocado crema, steak strips, a drizzle of chimichurri, mango salsa and radish slices.