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Cooking 101
There is no more classic combination than steak and Chimichurri. We just wrapped it up in a corn tortilla with creamy avocado and tart quick-pickled onions. Make this a BYOT (Build Your Own Taco) party! Make platters of the steak, tortillas and other fillings and set out a few pouches of Herby Chimichurri. Let people go to town (just make sure to buy enough pouches).
Chef Tip: We like to grill or pan-sear steak, then toss it with Chimichurri - like a reverse marinade. This way, the steak stays crispy on the outside but you get all the flavor and deliciousness from the sauce. Make sure to temper the steak before you cook it in a super-hot pan. And then let it rest for several minutes after cooking before you slice it.
1 red onion, thinly sliced
White wine vinegar
1 lb skirt steak, trimmed
Salt
12 corn tortillas
1 avocado, thinly sliced
A handful of cilantro, chopped
1-2 limes, cut into wedges
Preheat grill or grill pan on high heat. Cover the red onions with vinegar and set them aside
Season steak with salt and grill for about 4 minutes, without moving it. When it easily releases from the grill, flip and cook the other side for another few minutes, until your desired doneness. Let it rest off the heat, for at least 10 minutes before slicing into strips
While the steak is resting, warm your tortillas on the stove and cut your avocado and cilantro. Cover the tortillas with a towel to keep them warm
Toss the steak strips with about ¼ pouch of Chimichurri
Fill tortillas with avocado, steak, cilantro, and onion. Drizzle with more Chimichurri. Always!
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
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