Grilled Steak Tacos with Cilantro Chimchurri

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I have been a little uninspired by food lately, hence the short sabbatical from writing for the column.  I don’t know what sparked this lack of inspiration; I think it had to do with being busy these last couple of weeks mixed with being tired and slightly under the weather.

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This week, I was able to finally get out of my food slumber. I had not only a reason to cook a great meal, but the desire to do so.  This reasoning can be summed up in two words: MARCH MADNESS.  That’s right, we are right in the middle of all that is college basketball.

With regular season in the past and the fight to the National Championship in sight, there is no time to mess around.  The only way to serve as a true fan and cheer for your team is to be all in with spirit, attire, and of course a great menu while watching the game.

This past Sunday my UCLA Bruins took on Stephen F. Austin in round 3 of the tournament.  It was a great win and we ultimately got the victory!  My good friend Amanda and I wanted more than just standard snacks for watching the game, so we decided to heat up the bbq and have us a little feast!

I’ve had this recipe for Grilled Steak Tacos with Cilantro Chimchurri stored for months and the game was the perfect opportunity to finally test it out.  I found the recipe on Pinterest.  The full recipe and instructions can be found here: http://www.tastebook.com/recipes/3676747-Grilled-Steak-Tacos-with-Cilantro-Chimichurri-Sauce

I wanted to get the steak marinated as quickly as possible so that it could absorb all the flavor.  I mixed the marinade ingredients together and threw the marinade along with the steak in a gallon size Ziploc bag.  I placed the bag in a bowl and into the fridge.  Amanda and I marinated the meat for about an hour before grilling. I would suggest getting some good flavor to marinate it for two hours minimum—ideally leaving it overnight.

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While the meat was marinating, I made the ChimChurri sauce.  Chimchurri is made from parsley, garlic, olive oil, and oregano and originates from Argentina.  The sauce for this recipe takes that chief flavor and spices it up a bit by adding a jalapeno, cilantro, and lime juice.  It’s rich green color and fresh flavor make it a great combo over the steak.

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Once the sauce was made, it is key to put it in the fridge to help those flavors continue to settle.  Finally, I made the pico de gallo.  I like pico de gallo that is chunky so chopping all the ingredients can be quick and messy.

Now, it’s time to grill!  The cook time will all be based off of personal taste, but I usually like to keep my steak on grill until I get a nice medium-well feel to it.  Amanda and I also threw some green onions and corn on the grill to go along with our tacos.  With everything ready it was go time, both for the game and to eat!

I really liked this recipe and will definitely make again.  It seems complicated but is quite simple and the flavors of each element not only compliment each other, but compliment the steak so well.  I hope that the next time you are looking to keep up bold flavors without a lot of work, you will give this recipe a try.

2 COMMENTS

    • HI Sally G!
      Thanks for the comment and it is definitely as good as it looks! with summer in full swing right now too get creative and try maybe a peach or mango chimchurri!

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