Grilled Steak Tacos With Chipotle Cream And Chimichurri
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
54
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 medium
Yellow Onion110 g
Sour Cream450 g
Steak (skirt or flank)7 cloves
Garlic1 tsp
Dijon MustardDirections:
1
For the chimichurri: While the steak rests, place the cilantro leaves, onion, remaining 4 cloves garlic, juice of 1 lime, and remaining 1/3 cup vinegar to a blender and puree until combined
2
With the blender on low speed, drizzle in the remaining 1/4 cup olive oil in a slow stream
3
Remove the sauce from the blender and stir in the red pepper flakes and salt, to taste
4
For the chipotle cream: Combine the sour cream, chipotle pepper, adobo sauce, juice of 1/2 lime, and pinch of salt
5
Place the steak, 3 cloves garlic, 2 tablespoons each olive oil and vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper, and Dijon mustard in a resealable bag
6
Rub the ingredients into the meat and place in the refrigerator to marinate for 2 hours
7
After 2 hours, remove the meat from the bag and pat dry to remove any excess moisture
8
Lightly season both sides with salt and pepper
9
Set aside
10
Spray an indoor, stovetop grill with nonstick cooking spray and preheat on medium-high heat
11
Place the steak on the preheated grill and grill about 6 minutes on each side for medium rare
12
After grilling the steak, cover with tented foil and allow to rest for 10 minutes, before thinly slicing across the grain
13
To serve, top each warm tortilla with some mixed greens and sliced steak
14
Drizzle with the chimichurri and chipotle cream
15
Servings: 4 to 6 tacos