Original Post: https://www.evolvingtable.com/chimichurri-steak-tacos/
Chimichurri Steak Tacos with Pickled Red Onions
Bright, herby chimichurri sauce meets juicy steak, pickled red onions and avocado in this elevated, but honestly SO easy, taco situation. It’s got all the restaurant-quality flavors you love, made simple enough for a Taco Tuesday night in your own kitchen.
Servings: 8 tacos
Ingredients
- 1 ½ lbs. ribeye steak
- Cracked ground salt and pepper
Pickled Red Onions:
- 1 small red onion thinly sliced
- ⅔ cup distilled white vinegar
- ⅓ cup water
- 1 ¼ teaspoon salt
- 1 tablespoon sugar
- 3 garlic cloves optional
Chimicurri Sauce:
- ½ cup packed fresh flat-leaf parsley leaves from about 1 bunch
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 3 garlic cloves finely minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
For Serving:
- 8-10 street tacos
- 2 avocados
- Cotija cheese
Instructions
- Preheat the oven to 425°F.
- Pat the ribeye dry with paper towels. Season all sides evenly with 1 teaspoon salt and ½ teaspoon black pepper. Let rest at room temperature for 20 minutes.1 ½ lbs. ribeye steak, Cracked ground salt and pepper
- For the Pickled Red Onions: Add vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil and then reduce heat to low. Simmer for 2-3 minutes, whisking occasionally, or until the salt and sugar have dissolved.1 small red onion, ⅔ cup distilled white vinegar, ⅓ cup water, 1 ¼ teaspoon salt, 1 tablespoon sugar
- Add the red onions to a 16-oz. mason jar. Pour the warm solution over the red onions and let cool to room temperature. If there is any space left in the jar, pour additional water in until it just reaches the top. Cover the jar with a lid and store in the refrigerator for at least 30 minutes or up to overnight before enjoying.
- For the chimichurri sauce: Roughly chop the parsley leaves and add them to a small food processor or blender along with the olive oil, red wine vinegar, garlic, oregano, salt, black pepper, and red pepper flakes, if using. Pulse 20-30 times, or until well combined and parsley is finely chopped. Set aside until ready to serve.½ cup packed fresh flat-leaf parsley leaves, ¼ cup olive oil, 2 tablespoons red wine vinegar, 3 garlic cloves, ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes
- For the Steak: Heat a large cast-iron skillet over high heat until very hot. Add the steak and sear for 3-4 minutes per side, without moving it, until a deep brown crust forms.
- If the steak is about greater than 1-inch thick, transfer the skillet to the oven and cook for an additional 3-6 minutes, or until the internal temperature reaches: 125°F for medium-rare, or 130-135°F for medium. Remove from the oven and let rest for 10 minutes before slicing thinly against the grain.
- To assemble the tacos: Warm tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred.8-10 street tacos
- In a small bowl, mash the avocados with the salt and black pepper until mostly smooth but still slightly chunky. Spread onto the toasted tortillas with the sliced steak, pickled red onions and chimichurri sauce.2 avocados, Cotija cheese
Video
Notes
- Steak temperature: For the juiciest tacos, cook the steak to medium-rare (about 125°F) or medium (130–135°F). The steak will continue to rise a few degrees while resting, so pull it slightly before it reaches your final desired temperature.
- Slice against the grain: Be sure to slice the steak thinly against the grain. This shortens the muscle fibers and keeps each bite tender.
- Pickled onion tip: The thinner you slice the red onion, the more quickly it will pickle. For the best texture, slice as thinly as possible using a sharp knife or mandoline.
- Make ahead: The pickled onions and chimichurri can both be made up to 2 days in advance and stored in the refrigerator. The flavors deepen as they sit.
- Chimichurri texture: Pulse the chimichurri just until finely chopped. Over-blending can make it pasty instead of bright and herb-forward.
Nutrition
Calories: 430kcal | Carbohydrates: 23g | Protein: 21g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 52mg | Sodium: 783mg | Potassium: 565mg | Fiber: 5g | Sugar: 4g | Vitamin A: 423IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 3mg
