Ingredients
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 teaspoon salt
1/2 teaspoon ground cumin
t teaspoon dried oregano
2 cups packed cilantro
1 habanero chili pepper
1/2 extra virgin olive oil
1/3 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
3 cloves garlic, peeled
2 cups packed fresh basil
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 teaspoon dried oregano
3 cloves garlic, peeled
2 cups packed Italian parsley
Roasted Habanero Chimichurri (recipe follows)
Basalmic Basil Chimichurri (recipe follows)
Traditional Chimichurri (recipe follows)
2 limes cut into quarters
8 ounces crumbled cotija cheese
12 small corn tortillas
Salt and pepper
Salt and pepper
1 3/4 pounds flat iron steak
Step by step
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.