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Steak Chimichurri Tacos

Course: Lunch & Dinner Recipes
Cuisine: Mexican
Keyword: Mexican, Recipes, Tacos, tortillas and fajitas
Skill: intermediate
Servings: 1

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

INSTRUCTIONS

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.