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These chimichurri steak tacos are coated with tangy, herbaceous chimichurri, layered with crunchy cabbage, and crumbled queso fresco.
Chimichurri is a traditional Argentine sauce made with fresh parsley, oregano, olive oil, vinegar, garlic, red pepper flakes or fresh chili pepper, and salt.
When it comes to making steak tacos, there are a few cuts of steak that work well:
Skirt steak is delicious in steak tacos because it has a robust, beefy flavor and a tender, juicy texture. It also cooks quickly, making it a convenient choice for weeknight dinners.
Flank steak is another great option for steak tacos because it has a rich, beefy flavor and a chewy texture that works well in tacos. It’s also relatively lean, which makes it a healthier choice.
Ribeye steak has a rich, marbled texture and a buttery flavor many people love. It’s a more indulgent choice for steak tacos, but it can be a delicious treat if you want something more decadent.
Ultimately, the best cut of steak for steak tacos will depend on your preferences and cooking style. My personal favorite is skirt steak because it’s the most flavorful.
Chimichurri is a tangy, herb-based sauce in South American cuisine, especially in Argentina and Uruguay.
The taste of chimichurri can vary depending on the recipe, but it generally is tangy, herbaceous, garlicky, and spicy.Vinegar or lemon juice gives it a tangy, acidic flavor.
Fresh oregano and cilantro give it a bright, herbaceous flavor.
Garlic is a common ingredient in chimichurri, which gives it a spicy, savory flavor.
Some recipes call for chili flakes or fresh chili peppers, adding some heat to the sauce.
Overall, chimichurri should taste fresh, vibrant, and bold, with a balance of acidity, herbs, and spices. It pairs well with grilled meats and vegetables and can flavor various dishes.
Chimichurri can be spicy, but it doesn’t have to be. The level of spiciness in chimichurri can vary depending on the recipe and personal preferences.
For example, some recipes call for chili flakes or fresh chili peppers, which can add a bit of heat to the sauce.
However, other recipes omit the spicy ingredients and focus more on the herbaceous and tangy flavors of the sauce.
If you prefer your chimichurri to be less spicy, you can adjust the recipe using less chili or omitting it entirely. You can also use a milder variety of chili pepper or a different spice to add flavor to the sauce.
Ultimately, the spiciness in chimichurri is up to you, and you can customize it to suit your taste.
Try this smoky recipe – Bobby Flay’s Chimichurri recipe.
Or this Authentic Chimichurri Recipe.
Warm the tortillas in a pan or oven before forming the tacos. Prevent them from hardening by warming them on each side very quickly.
Thinly slice red or green cabbage. Rinse, allow it to dry, and set aside.
Prepare the chimichurri at least 30 minutes to 24 hours before serving.
Skirt Steak
Air Fryer:
I cooked the skirt steak in the air fryer, but the steak can be cooked in a pan or grill.
Season the steak with salt and pepper.
Set the air fryer to 390 and cook for 5-6 minutes (for a medium temperature). However, if you’re looking for a rare temperature, you can cook in under 6 minutes.
After cooking, let the steak rest for 5 minutes before slicing.
Pan:
If you’re using a pan, cook on high heat and cook on both sides for a few minutes until cook to the desired temperature.
Corn Tortilla
In a pan, quickly warm corn tortillas on both sides before layering on all the delicious ingredients.
Follow this traditional Chimichurri Recipe.
Tacos
After resting for a few minutes, slice the skirt steak, place a few slices on the warm corn tortillas and cabbage, then drizzle on the chimichurri. Top it off with cheese and lime juice (optional).
Try these Chimichurri Recipes:
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One Response
The chimichurri with the crunch of the cabbage really made this so delicious. I really enjoyed these tacos!