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TACOS - FLANK STEAK - Steak Tacos with Chimichuri
Nb persons: 8
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| The Chew - ISABEL SNEVA - contestant Tournament of Teens Steak Tacos with Chimichuri >< | |
| 1 1/2 pounds | flank steak, (cut into 3-inch pieces) |
| 1 1/2 teaspoon | sea salt |
| 1/2 teaspoon | ground black pepper |
| 1 1/2 teaspoon | sugar |
| CILANTRO CHIMICHURI | |
| 1 cup | fresh cilantro, (leaves and stems) |
| 6 | garlic cloves, (rough chop) |
| 6 | scallions, (roughly chopped) |
| 1 | jalapeno, (stem removed and roughly chopped) |
| 1 teaspoon | ground cumin |
| 1/2 cup | vegetable oil |
| 2 tablespoons | fresh squeezed lime juice |
| TOPPINGS | |
| fresh corn tortillas, (for garnish) | |
| lime wedges, (for garnish) | |
| fresh cilantro leaves, ( for garnish) | |
| quick pickled red onions cotija (for garnish) QUICK PICKLED ONIONS | |
| 1/2 cup | apple cider vinegar |
| 1 tablespoon | sugar |
| 1 teaspoon | salt |
| 1 | red onion, (thinly sliced) |
| 1 cup | water |
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Cut the steak into 4-5 inch pieces and place in a baking dish. Prick steak all over with a dinner knife or fork. Season with salt.
In a food processor, add the cilantro, garlic, scallions, jalapeno, and cumin, and pulse until finely chopped. Add the oil and lime juice and pulse until smooth. Reserve half of the mixture on the side.
Coat the steak with the other half of the chimichuri paste. Cover with plastic wrap and let marinate for at least 1 hour in the refrigerator.
Preheat a grill or grill pan to medium-high heat.
Scrape excess marinade off of the steak. Season the steak with black pepper and sugar.
Place the seasoned steak on the grill and let sear for 3-4 minutes per side, depending on thickness of meat, until medium rare. Transfer steak to a cutting board and let it rest.
Meanwhile, warm tortillas in a dry skillet over an open flame until they are warmed through and some browning has occurred.
Thinly slice the rested steak across the grain on a diagonal. Serve sliced steak with warmed corn tortillas (2 per taco), reserved chimichuri mixture, lime wedges, fresh cilantro, Cotija cheese, pickled red onions and a squeeze from a lime wedge.
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For the Quick-Pickled Onions: in a large bowl, add the vinegar, sugar and salt with one cup of water. Whisk until dissolved. Add onions and allow to sit for 1 hour.
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