Grilled Steak Tacos
Photography by Jenelle McCulloch
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
MARINADE
Mix together ingredients for the steak marinade, pour over steak and set aside.
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
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.
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
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
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
CHIMICHURRI SAUCE
Finely chop parsley, onion and garlic.
Mix together with lime juice, vinegar and salt, and set aside.
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.
ADDITIONAL TOPPINGS (optional)
Radish, thinly sliced
Jalapeno, thinly sliced
Queso Fresco
