Grilled Steak Tacos Recipe

Ingredients

Steak Marinade

• 2 lbs flank steak (or pounded skirt steak)
• 2 large sweet onions, sliced for grilling (optional)
• 1 bunch scallions for grilling (optional)
• 0.33 cup fresh orange juice (about 1 orange)
• 0.25 cup fresh lime juice (about 2 limes)
• 0.33 cup soy sauce
• 0.33 cup olive oil
• 0.5 teaspoon sugar (optional)
• 4 cloves garlic, finely minced
• 0.5 cup chopped cilantro (stems ok)
• 0.5 teaspoon cumin, coriander, or chili powder (optional)
• 3 teaspoons adobo sauce from canned chipotles (optional)

Chimichurri Sauce

• 1 bunch cilantro (about 1 cup packed)
• 1 bunch Italian parsley (about 1 cup packed)
• 0.25 cup fresh lime juice
• 0.5 cup olive oil
• 0.25 cup chopped onion
• 2 cloves garlic
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 0.75 teaspoon kosher salt
• 0.5 jalapeño pepper

Pico de Gallo

• 4 vine-ripe tomatoes, chopped
• 0.5 medium red onion, chopped
• 2 green onions, sliced
• 1 Serrano chili, minced
• 1 handful fresh cilantro leaves, chopped
• 3 cloves garlic, minced
• 1.5 limes, juiced
• 0.25 cup extra-virgin olive oil
• 1 teaspoon kosher salt

Pickled Vegetables

• 2 cups sliced radishes, onion, carrots, or cauliflower
• 1 cup vinegar
• 1 cup water
• 0.5 teaspoon kosher salt
• 2 tablespoons sugar
• 1 teaspoon whole peppercorns or coriander seeds
• a few sprigs of cilantro

For Serving

• corn or flour tortillas
• lime wedges
• chipotle mayo
• avocado slices
• Mexican cabbage slaw
• crumbled queso fresco or cotija cheese
• hot sauce
• sour cream
• guacamole

Instructions

Marinate and Grill the Steak

1. In a large bowl, mix together ingredients for the marinade. Place steak and onions in the bowl and toss with marinade.
2. Let sit at room temperature for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in the fridge, bringing to room temp before grilling.)
3. Preheat the grill to medium-high heat and grease the grill grates.
4. Grill steak on medium-high heat to desired doneness, about 5-7 minutes per side for medium-rare. Grill the onions and scallions until tender and charred.
5. Let the steak rest for 10 minutes, covered in foil, before thinly slicing across the grain.

Make the Chimichurri Sauce

1. Either chop everything finely and place all ingredients in a bowl, or place all dry ingredients in a food processor and pulse several times until chopped.
2. Add oil, lime juice, cumin, coriander, and salt. Pulse repeatedly until combined but not too smooth.
3. Add more oil if you want a looser sauce. Set aside in a small serving bowl.

Make the Pico de Gallo

1. Finely dice tomato, onion, jalapeño, and cilantro.
2. Season with salt, pepper, and lime juice. Optionally add diced avocado and hot sauce.
3. Place all in a bowl, mix, and let sit for 15 minutes to 1 hour.

Make the Pickled Vegetables

1. In a small saucepan, combine water, vinegar, sugar, salt, and peppercorns or coriander seeds.
2. Add your choice of sliced radishes, slivered onions, thinly sliced carrots, or other vegetables.
3. Bring to a boil, then remove and place in freezer for 10-15 minutes (or refrigerate until cold).
4. Remove and place in a serving bowl or jar. Top with fresh cilantro.

Warm the Tortillas and Serve

1. Lightly grill tortillas until soft and pliable, or char directly on a gas burner for about 30 seconds, flipping and turning. Wrap in a towel to prevent drying.
2. Serve the sliced steak with warm tortillas, chimichurri sauce, pico de gallo, pickled vegetables, and your choice of garnishes.

Notes

• Organic grass-fed flank steak works best for this recipe.
• The adobo sauce from canned chipotles adds a nicely smoky flavor to the marinade.
• A little char on the steak adds extra flavor.
• Pickled red onions can be substituted for the mixed pickled vegetables.