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Steak Grillin' and Long Weekend Chillin'

August 03, 2017 | PHOTOGRAPHY BY JENELLE MCCULLOCH

Top your steak tacos with homemade chimichurri and more in this tasty summer recipe.

Try these steak tacos for an easy, yet impressive, summer meal. Entertain with charred skirt steak, topped with refreshing chimichurri and herbed avocado sauce

 

MARINADE

  • 2lbs flank or skirt steak
  • juice of 1 lime
  • 1 Tbsp soy sauce
  • 1/4 tsp dried chili flakes
  • 1 clove garlic, crushed

 

AVOCADO SAUCE

  • 2 large avocados
  • 4 cloves garlic
  • 1/4 cup onion
  • handful watercress
  • handful basil
  • handful parsley
  • olive oil, as needed
  • water, as needed
  • salt to taste

ADDITIONAL TOPPINGS (optional)

  • Radish, thinly sliced
  • Jalapeno, thinly sliced
  • Queso Fresco

PICKLED RED ONIONS

  • 1 medium red onion, thinly sliced
  • 2 cloves garlic, smashed
  • A few slices of jalapeno or dried chili
  • 1/2 tsp peppercorns or pickling spices
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup white vinegar
  • Boiling water

  CHIMICHURRI SAUCE

  • 1 bunch of parsley
  • 1/4 medium onion
  • 2 cloves garlic
  • 1/2 cup olive oil
  • juice of 1 lime
  • 2 Tbsp vinegar (red wine, apple cider or white)
  • salt to taste

MARINADE

  • Mix together ingredients for the steak marinade, pour over steak and set aside.

PICKLED RED ONIONS

  • Bring 2-3 cups of water to a boil.
  • In a large bowl, mix together garlic, jalapeno, peppercorns or pickling spices, sugar, salt and white vinegar.
  • Place thinly sliced red onion in a mesh strainer and pour the boiling water over the slices, letting them drain in the sink. This par-cooks the red onion before pickling.
  • Once strained, add the red onion to the pickling mixture and set aside.
  • This can be done in advance, but let pickle for at least 30 minutes.

CHIMICHURRI SAUCE

  • Finely chop parsley, onion and garlic.
  • Mix together with lime juice, vinegar and salt, and set aside.

AVOCADO SAUCE

  • Add garlic to a food processor with a teaspoon of salt and pulse.
  • Add onion, watercress, parsley, basil and avocado flesh.
  • Blend together and slowly add olive oil while processor is running. If the sauce is too thick, add water as needed. Season with salt to taste.

COOK AND ASSEMBLE

  • Preheat a cast-iron skillet over high heat, or preheat your outdoor grill, and coat with a layer of cooking oil.
  • Once heated, pat the steak dry and sear on each side for 4 minutes for rare (cook longer if preferred).
  • Remove steak from heat and let rest 10-15 minutes.
  • Thinly slice meat against the grain.
  • Serve with flour tortillas, sauces and optional toppings, including radish, jalapeno and Queso Fresco.

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