Ingredients:
- 2 steaks, striploin, sliced into 4” x 1” slabs
- 4 tablespoons chimichurri rub (recipe below)
- 1 cup taco slaw (recipe below)
- 1 avocado, peeled, cut in wedges or guacamole (recipe below)
- ½ cup peppers and onions, cut in strips, grilled or roasted
- ½ cup cilantro leaves
- 4 tablespoons cilantro sour cream (recipe below)
- 4 lime wedge
- 4 soft wheat tortillas
To Prepare the Tacos:
Prepare the steaks and rub them with chimichurri rub. Let the steaks marinate for about an hour. Fire up the grill.
Prepare slaw, cilantro sour cream, guacamole and assemble your condiments.
Grill the steaks to desired doneness. Warm tortillas on the grill and keep warm in foil package.
Assembling the taco: first rub the tortilla with guacamole, then add slaw, cilantro, warm peppers and onions. Top with the grilled steak and a dollop of cilantro sour cream. Serve with a lime wedge and your favorite condiments.
Tacos can be created with many variations and flavors. Experiment with different textures, ingredients and spice levels.
Chimichurri Rub:
- 4 fresh cloves garlic, pureed
- 1 cup cilantro, fine minced
- 3 tablespoons Worcestershire sauce
- ¼ cup extra virgin olive oil
- 4 tablespoons ancho chili powder
- Combine all ingredients and reserve.
Taco Slaw:
- 1 cup cabbage, fine shredded
- ¼ cup spinach, chopped
- ¼ cup cilantro, chopped
- 1 lime, juice and zest
- 4 tablespoons extra virgin olive oil
- 2 tablespoons Tabasco, green jalapeño
- 1 teaspoon sea salt
Combine all ingredients and reserve.
Cilantro Sour Cream
- 8 oz sour cream, non-fat
- ½ cup cilantro fine minced
- 1 lime, juice and zest
- ½ teaspoon sea salt
Combine all ingredients and reserve.
Guacamole
- 3 ripe Hass avocados, washed
- 3 tablespoons red onion, peeled, minced
- 2 tablespoons fresh lime juice
- 4 tablespoons cilantro, washed, minced
- ½ teaspoon sea salt or Kosher salt
- 1 teaspoon cumin, whole, toasted, ground
- 4 to 5 dashes Tabasco, green jalapeño
Cut avocados in half, scoop out and discard pit from skin with large spoon. Scrape out all flesh and place in medium size bowl. Mash avocado until smooth. Add remaining ingredients and mix well. Cover bowl with plastic wrap directly on guacamole to keep out air and keep fresh color. Refrigerate until ready for use.
Recipe and photo courtesy Season 52
[…] with Cilantro Chimichurri Sauce Cassie Craves: Grilled Chicken Tacos with Green Apple Salsa Cinco De Mayo Recipes – Seasons 52 Grilled Chimichurri Steak Tacos – Crave Local Roasted Tomatillo Shrimp Tacos Recipe with Honey-Lime Slaw milo and molly: Taco Party: […]
[…] used to marinate meat—with a colorful array of vegetables. The hearty squash really takes on the chimichurri flavors. It’s the perfect summer grilling […]