It might officially be Fall now, but if the weather is still pretending that it’s summer, then so can I. These Flank Steak Tacos with Chimichurri Sauce can of course be eaten in any season, and living in Southern California means you never really know when grilling weather is going to end. But something about the brightness of the chimichurri and that salty kick of the cotija cheese just screams summer to me. Good thing its still 80° outside right?
These are so easy. The ingredient list might look long at first glance but most of it is either getting thrown into a marinade or into a food processor. And believe me when I tell you that the chimichurri sauce is worth it. It is bright and tangy and just slightly spicy. I want to put it on everything, and there is some leftover so I just might do that. Plus, the majority of the actual cooking can be done outside. Or, just as easily, inside on a handy, dandy grill pan if you aren’t blessed with an outdoor set-up (I’m not).
Let’s Talk Wine:
These tacos are packed full of flavor but they aren’t super spicy. You could totally kick up the heat a little bit, thrown in some more jalapeños, and pair these guys with a nice, cold beer. But if you want to go the wine route, these are awesome with a glass of Syrah. Syrah is always an excellent choice when it comes to grilled meat but it can also pair really nicely with the chimichurri sauce as well. You have some options when it comes to selecting the style of Syrah to pair this with but a French Syrah could be perfect with this as they tend to be slightly less fruit forward than the American and Australian versions, but with tons of earthy and peppery notes that go really well with these tacos.
For the tacos:
- ½ Jalapeno
- Handful of cilantro, chopped
- 2 garlic cloves, minced
- Juice of 1 lime
- Juice of ½ an orange
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- ¼ cup olive oil
- 1½ teaspoons brown sugar
- 1½ teaspoons cumin
- Kosher salt
- Freshly ground black pepper
- 1 lb Flank Steak
- Corn Tortillas
- Red onion for topping
- Cotija cheese for topping
- Cilantro, torn, for topping
- Lime wedges for topping
For the Chimichurri Sauce:
- ½ cup cilantro leaves, chopped
- ¼ cup parsley leaves, chopped
- 4 cloves of garlic, minced
- ½ cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 red jalapeno pepper, finely chopped
- 2 tablespoons chopped shallot
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Blend together jalapeno, cilantro, garlic, lime juice, orange juice, vinegar, Worcestershire, olive oil, brown sugar, cumin, salt and pepper.
- Put the steak in a large bowl and cover with the marinade. Allow to rest in the fridge for at least an hour, but up to 8.
- While the meat is marinating, prep your toppings, including the chimichurri sauce (see bellow).
- Pre-heat your grill or grill pan to medium heat.
- Remove the meat from the bowl, discard the remaining marinade, and sprinkle salt and pepper on both sides of the meat.
- Grill the steak, turning only once, 7-9 minutes per side.
- Remove from heat and let rest, covered in foil for 5 minutes.
- Meanwhile, heat the tortillas on the hot grill
- Assemble your tacos
- In the bowl of a food processor add all the ingredients and pulse to combine.
- Pour into a bowl or jar. The sauce should keep in the fridge a couple of days
Let us know what you think of these tacos and the wine pairing in the comments. And if you do make them yourself don’t forget to tag us in your pictures on social media, @screwitblog.