Grilled Chimichurri Steak Tacos - Healthy Taco Tuesday Recipe (2024)

FAQs

What pairs well with chimichurri steak? ›

The best side dishes to serve with chimichurri steak are mashed potatoes, blooming onion, french fries, jasmine rice, green beans, butternut squash, zucchini noodles, grilled corn on the cob, quinoa salad, roasted red potatoes, Caesar salad, and coleslaw.

For carne asada or grilled steak tacos, it is best to use flank steak, skirt steak, or sirloin steak. Flap meat also works and can be very affordable. In Mexican markets, you will usually see steak labeled carne asada or palomilla.

You can use whatever vegetables you want and love on the grill. I've got eggplant, zucchini, red peppers, asparagus, and cherry tomatoes.

When cutting the steak for your carne asada tacos, though, be sure slice the steak against the grain so that every bite of steak is tender and easy to chew—if you cut with the grain (i.e. the way the muscle fibers are aligned) you'll wind up with relatively tough steak pieces, no matter how thinly you've sliced them.

Both parsley and cilantro are high in Vitamins A, C, and K. This chimichurri sauce has an abundance of healthy fat, thanks to olive oil. Most of the fat found in olive oil is heart healthy monounsaturated fat, which can help reduce the risk of heart disease and lower “bad” LDL cholesterol.

And from a health standpoint, chimichurri is loaded with good-for-you benefits, including calcium, carotenes, iron, and vitamins A and C (from the parsley) and calcium, fiber, iron, and vitamins E and K (from the oregano), as well as heart-healthy garlic and the monounsaturated fat found in olive oil, which may help to ...

Step 4: Cut into Thin Strips

For the perfect steak tacos, aim to cut the steak into thin strips. This will help the meat cook quickly and evenly, as well as make it easier to assemble and eat your tacos.

The short loin is often considered one of the most tender Mexican beef cuts. It's found on the front part of the loin primal cut and features numerous varieties that are also some of the most desirable parts of the animal. These include tenderloin, strip loin, porterhouse, and T-bone steaks.

A mild cheese that melts easily, such as queso asadero, queso de Oaxaca, or queso menonita, is best for this application. Cheese taco shells: Melt cheddar cheese on a baking sheet until it forms a disk, then shape it into a hard taco shell shape. You can also use a Mexican cheese blend to make cheese taco shells.

Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.

What country is best known for chimichurri? ›

chimichurri, sauce of Argentine origin that typically includes parsley, oregano, garlic, and red wine vinegar. The people of Argentina, purveyors of some of the world's best beef, allow little save salt and pepper to come into contact with their steaks.

Chimichurri sauce keeps well in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it! I like to portion it into ice cube trays so that I can thaw a little at a time. The cubes will keep in the freezer for up to 3 months.

Cook and stir ground beef in the hot skillet until browned and crumbly, 7 to 10 minutes. Drain and discard any excess grease. Pour water and seasoning mix over beef; stir to combine.

Please don't! You'll wash away the flavor, our Test Kitchen experts explain, and might also do damage to your plumbing. Now that you're well-versed in the basics of how to brown ground beef the best way, you're all set to make your most flavorful beef casserole, takeout-style taco, and chili recipes yet.

The best side dishes to serve with steak tacos are guacamole, refried beans, pico de gallo, pineapple salsa, churros, cheese dip, tostilocos, Spanish rice, taco casserole, birria quesadillas, corn salad, Mexican street corn, spicy pickled carrots, jicama slaw, loaded nachos, and chiles rellenos.

This dish is a staple in Argentine cuisine, showcasing the natural flavors of the meat enhanced by the tangy, garlicky sauce. Chimichurri, made with parsley, garlic, vinegar, and olive oil, is the perfect accompaniment to the rich taste of the steak, adding a fresh and zesty contrast.

This delicious picanha steak requires a whole Picanha with a large fat cap, kosher salt, black pepper, garlic powder, and oil. It requires only 15 minutes of prep time and 1 hour 5 minutes of cook time. You'll want to serve it with the Spicy Smoked Chimichurri because it pairs so well with the flavor of the meat.