Cinco De Mayo was coming up and I wanted to make steak tacos. I typically make tacos during the week, it is quick and easy and my family loves them. I always do the same thing, ground turkey, a packet of taco seasoning mix, iceberg lettuce, diced tomatoes, onions, black olives and cheddar cheese. Since it was the weekend and I was feeling overly ambitious, I decide on something a little “fancier”. I really wanted to try steak tacos with a chimichurri sauce. Most recipes I saw called for skirt steak or flank steak. I am not a huge fan of either, I opted for thin slice New York Strip Loin. It ended up being an expensive cut, in hindsight I should have picked the flank steak at a third of the price.
I cooked the steak on the grill, not that I really know how to use the grill. Bill, my husband, usually does this step, but he just got home from a golfing trip and was not quite functioning to his standards. He, thankfully, did manage to light the grill for me. I threw the steaks on just as guests were arriving, I was putting finishing touches on margaritas, and distracted (no surprise), I ended up with medium well to well done, but not burnt, which was perfect for me. The rest of my family likes medium rare, but were still satisfied with the steak and were really appreciative of the work and effort I put into the meal.
I used both flour tortillas and white corn tortillas, topped with a choice of pico de gallo, chimichurri sauce or guacamole and crumbled queso cheese.
Rating; awesome, will make again. If I prep the steak in the morning, this could be a weeknight recipe, but I loved the sauce pairings so much (see Cinco de Mayo appetizers post), I think this would fall in weekend entertaining.
Chimichurri Sauce (see Cinco de Mayo Taco Bar)
- Juice from 2 oranges
- Juice from 2 limes
- 3 cloves garlic
- Couple slices of onion
- Olive oil
- Salt and pepper
- Place steaks and marinade in a gallon ziploc bag. Marinate for 2 hours.
