Steak Tacos with Chimichurri

Steak Tacos with Chimichurri Recipe

Living in Seattle, we don’t get to eat outdoors a whole lot of the time. Maybe a couple months out of the year. It really is a bummer too because I love eating outdoors. There is just something about it that is really fun. The breeze. The sunshine. It’s just fun.

Since we don’t get to do it that often we really need to take advantage of it while we can. These last few weeks have been gorgeous here. We’re talking sunny and 75. And what better way to enjoy it then throwing a Backyard Steak Taco Party? So I invited a couple of our friends over for a Sunday dinner and got to planning.

Steak Tacos with Chimichurri Recipe

For the decor I wanted it to be bright and fun. I wanted blues, reds, yellows, greens. I didn’t want everything matchy-matchy either. Instead I looked for mismatched napkins, napkin holders, serving platters and plates.

Steak Tacos with Chimichurri Recipe

I think it gave it a casual, fun feel. Perfect for a backyard summer party.

Steak Tacos with Chimichurri Recipe

Next up is the food. When you are throwing a taco party you want to make sure that your guests have plenty to chose from. I stuck with a single protein. Grilled flat iron steak. The options come in with the toppings. For this party, I decided to do a few different takes on the Argentinean chimichurri sauce: Traditional Chimichurri, Basil Balsamic Chimichurri and Roasted Habanero Chimichurri.

These sauces sound kind of fancy but they are really easy to make, especially if you have the KitchenAid® Diamond Blender.

Just add all the ingredients

Steak Tacos with Chimichurri Recipe

and a quick pulse on the puree button

Steak Tacos with Chimichurri Recipe

and viola, a delicious sauce in about 15 seconds.

Steak Tacos with Chimichurri Recipe

Because I wanted the different sauces to shine, I didn’t want to add a ton of other flavors with toppings. Instead I offered crumbled cotija cheese and lime.

To round out the meal I served black beans, grilled corn and of course chips and guacamole.

I’m happy to say the party was a success. My toddler even loved the tacos! Now just to decide which chimichurri was my favorite.

Steak Tacos with Chimichurri Recipe

Steak Tacos with Chimichurri 3 Ways

Makes 4-6 servings

INGREDIENTS

For steak tacos

1 3/4 pounds flat iron steak
Salt and pepper
12 small corn tortillas
8 ounces crumbled cotija cheese
2 limes cut into quarters
Traditional Chimichurri (recipe follows)
Basalmic Basil Chimichurri (recipe follows)
Roasted Habanero Chimichurri (recipe follows)

For traditional chimichurri

2 cups packed Italian parsley
3 cloves garlic, peeled
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil

For balsamic basil chimichurri

2 cups packed fresh basil
3 cloves garlic, peeled
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/3 cup balsamic vinegar
1/2 extra virgin olive oil

For roasted habanero chimichurri

1 habanero chili pepper
2 cups packed cilantro
t teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil

DIRECTIONS

For steak tacos

Heat a gas grill over medium high heat.

Season the steak liberally with salt and pepper.

Grill steak for 4 -5 minutes per side for medium rare. Transfer to a cutting board and allow to rest for 10 minutes. Once steak has rested, slice in thin slices against the grain.

While steak is resting grill corn tortillas over medium heat just until warmed about 30 seconds per side.

To make a taco place 2-3 pieces of steak on a tortilla, spoon one of the three chimichurri sauces over the top, sprinkle with cotija cheese and serve.

For traditional chimichurri

Combine all ingredients in a KitchenAid® Diamond Blender. Puree just until blended, about 15 seconds. Transfer to a serving bowl.

For balsamic basil chimichurri

Combine all ingredients in a KitchenAid® Diamond Blender. Puree just until blended, about 15 seconds. Transfer to a serving bowl.

For roasted habanero chimichurri

Preheat oven to 400 degrees. Roast habanero just until it starts to blacken, about 10 minutes. Remove stem. To make a less spicy, chimichurri remove the seeds as well. Be careful to wash your hands after touching the seeds.

Place all ingredients together in a KitchenAid® Diamond Blender. Puree just until blended about 15 seconds. Transfer to a serving bowl.

Steak Tacos with Chimichurri 3 Ways Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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