It has been a while since I last posted a food post, so I thought to share one today. Recently, I had a craving for steak tacos so I figured, why not try to make some?
The star of this dish really was the sauce. When I posted my first food post about Parsley Pesto, my fave foodie couple Nic and Nora (the amazing couple whom I’ve also mentioned in this previous post on Adobo Bean Burritos) sent me their recipe for chimichurri sauce that I have been meaning to try. On top of that, I had purchased a mini food processor a while back which has since been one of my favorite things on earth. So I dug up the recipe and got to work.
The steak tacos turned out to be a home run. The steak was delicious with a sweet and savory Asian flavor, while the chimichurri sauce gave it a fresh and spicy kick. My friends, Eems and Sasha, gave it the thumbs up and pretty much cleaned out the chimichurri sauce in seconds. This no-fuss dish is great for entertaining. You can lay out the steak, veggies, tacos, and sauce and let your friends do the rest. Just make sure that you have a lot of the chimichurri sauce prepared because trust me, you will run out!
Chimichurri sauce is great with meat, but it was also good with tuna and veggies. Due to health reasons, my friend Eems couldn’t eat too much beef, and so he used spicy tuna and veggies instead for his taco. Topped with the chimichurri sauce, the tuna taco was delicious. I am convinced that this sauce is something that goes well with pretty much anything.
Thanks again, Nic and Nora! This sauce was legit!
- Garlic - 2 cloves, crushed
- Soy sauce - 2¼ tsp
- Vinegar - 2¼ tsp
- Toasted sesame oil - ½ tsp
- Brown sugar - ½ tsp
- Cooking oil - 2½ tbsp
- Flank or skirt steak - 1¼ lb
- Shredded Cabbage
- Tortillas - 8
- Parsley, chopped - 1/2cup
- Cilantro, chopped - 1/4cup
- Olive oil - 1/2 cup
- Lemon juice - 2 teaspoons
- Fresh garlic, chopped - 3 teaspoons
- Dry oregano - 2 teaspoons
- Crushed chili flakes or roasted dried chile and then flake it - 2 teaspoons
- Red wine vinegar - 3 teaspoons
- 1. Prepare marinade for the steak and cover the steak it. Leave for up to a day to soak in the flavors.
- 2. Make chimichurri sauce by throwing in all the ingredients in a blender or a food processor. You can add more olive oil if the sauce looks dry or it looks too thick.
- 3. Wash the shredded cabbage thoroughly and dry.
- 4. Heat up your grill and sear the steak around 3 minutes on each side. If you don't have a stove-top grill, you can cook this will little oil on a non-stick frying pan. Cut up the steak into bite-sized pieces.
- 5. Heat up your tortilla. Arrange everything into separate plates and assemble. Enjoy!
- Freeze chimichurri sauce if you have some extra and want to enjoy it on other dishes another day!