Chimichurri Steak Tacos

Chimichurri is officially my new favorite word. How can you read that and not want to say it aloud? 

Go ahead, say it.

Chimichurri.

Not only is it my new favorite word, but it's my new favorite condiment. This stuff tastes amazing. It's a flavor I haven't tasted in many foods, and I think pairs so perfectly with these steak tacos. It's originally an Argentine sauce, but has made it's way here to Orange County. Obvi.

It's full of fresh herbs, lime juice, garlic, oil, and a little kick to boot. 

Bursting with flavor, I tell ya.

Meet oregano, parsley, and cilantro. The main characters.

Roast some tomatoes. 

Grill some corn all smokey and whatnot.

Grill some ribeye (high heat-- 450-500 degrees, couple of minutes each side).

And throw it all in a warm, fresh tortilla.

Chimichurri Steak Tacos

Ingredients

grilled steak, sliced thin

grilled corn

roasted tomatoes

avocado slices

fresh tortillas

CHIMICHURRI:

1 1/2 c fresh parsley

1 1/2 c fresh cilantro

1/2 c fresh oregano

juice from 2 limes

1 T red wine vinegar

4 garlic cloves, minced

1 t salt

1/2 t pepper

1/4 t red pepper flakes

1/2 c EVOO

Directions

1. In food processor, blend all ingredients for chimichurri sauce. Store in refrigerator.

2. Prepare tacos by placing steak, avocado, corn, and tomatoes in taco, then top with chimichurri.

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