Steak Tacos with Chimichurri Sauce

Prep Time: 15 mins | Cook Time: 12 mins | Course: Dinner | Serves: 4 

Parsley, cilantro, garlic, and a few simple seasonings blend into a basic vinaigrette to create a lovely chimichurri sauce that is terrific with grilled steak. Flank steak is often used with this sauce, but this is also a great way to use up leftover steak bits too. We used white rice, avocado, tomatoes, and red onion in our wraps. Although not traditional, I had and threw in some basil leaves too. Inspired by Cathy at The Noble Pig https://noblepig.com/2018/06/flank-steak-tacos-with-garlicky-cilantro-chimichurri/

1 cup parsley

1 cup cilantro

7 cloves garlic

2 Tbsp fresh oregano, minced (or 1 tsp dried oregano)

⅓ cup red wine vinegar

⅔ cup olive oil

Salt and pepper, to taste

1 pinch red pepper flakes

6 flour tortillas

2 lbs flank steak, grilled (or leftover steak cut into bite-sized pieces)

2 cups white rice, cooked

2 avocados, diced

2 tomatoes, sliced

1 red onion, sliced thin

In a food processor, pulse the parsley, cilantro, garlic, oregano, red wine vinegar, olive oil, salt, pepper, and red pepper flakes until the herbs are finely chopped (this can also be done by hand with a chef’s knife). Transfer to a serving bowl. Cook tortillas on a griddle for 1-2 minutes a side and keep warm. Serve with steak and the suggested toppings as desired. Spoon chimi sauce on top.