Chimichurri Steak Tacos
Ingreadient
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1 pound flank steak
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1 teaspoons salt or more as needed
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2 tablespoons oil, divided, or as needed
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4 white corn tortillas
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1/2 cup prepared chimichurri sauce, homemade or purchased
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1/4 cup pickled red onions
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1/2 cup shredded cotija cheese
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cilantro, for garnish
Direction
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Gather all ingredients.
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Sprinkle salt over steak to cover both sides. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 1 day.
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Heat a skillet over medium heat and add 1 tablespoon oil. Fry tortillas, 1 at a time, on each side until puffy and golden brown, about 1 minute. Set aside on a plate and cover with paper towels.
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Sear steak in the same skillet, adding oil as needed; turn over frequently until browned, about 8 minutes per side. For medium-rare, steaks will be firm and reddish-pink and juicy in the center. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare.
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Remove to a cutting board to rest. Once rested, slice steak against the grain.
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Serve in tortilla and top with onions, chimichurri, and shredded cheese. Top with cilantro.
