Isn’t it awesome when #TacoTuesday and #FourthofJuly land on the same day? So obviously we put our All-American Girl twist on these Mexican classics.
Flank Steak Tacos with Chimichurri Sauce and Pickled Onions
Yields 4 Servings
First, prepare marinade below and marinate your flank steak for 6-12 hours in:
- 1/3 cup rice wine vinegar
- 1/4 cup orange juice
- 1 tbsp lime juice
- 1 tsp lime zest
- 3 tbsp olive oil
- 1 tsp salt
- 1 tbsp fresh garlic, chopped
Then make your Chimichurri Sauce (Yields 1.5 Cups)
- 1/2 cup + 1 tbsp olive oil
- 1/3 cup + 1 tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 lemon, juiced
- 1 tsp sugar
- 1/2 tsp red pepper flakes
- 1 bunch curly parsley
- 1/2 bunch cilantro
- 1 tbsp of shallot
- 1 clove garlic
Vitamix all ingredients until sauce consistency. Chill sauce.
Next, pickle your onions.
- 1/2 red onion, sliced thinly
- 2 tbsp sugar
- 2 tbsp white wine vinegar
Combine all ingredients in glass bowl or container. Store in fridge for at least 1/2 hour.
When you’re ready to make your tacos, turn on grill to medium-high (450 degrees). Cook steak for 5 minutes on each side to serve medium rare. Remove from heat, let it rest, and then slice as thinly as possible.
You can serve with plain soft tortillas or hard shells. Construct your taco by first spreading sour cream on tortilla, adding steak, then topping with Chimichurri sauce, pickled onions, queso blanco and cilantro. Serve immediately and enjoy with our Tart Cherry Tequila Sunrise.
