Flank Steak Tacos with Chimichurri & Tomato Avocado Salad

We go over to my husband’s family’s house for dinner quite regularly, and I always love it when my mother or brother in law make flank steak tacos, because they somehow always cook their steak to perfection! Then they get their tortilla’s fresh from the Mattawa tortillarilla (my father in law won’t have it any other way), and along with some home made salsa, black beans and cilantro-lime rice, it just makes for a really delicious and fun meal. Mostly fun because they all sit and laugh at how I eat tacos. My excuse is that i’m English and we don’t know how to eat with our hands… but sooner or later i’m going to have to stop playing the “i’m English” card, and learn the American (or Mexican) way!

P.S> When I was in Mexico on a study abroad a few years ago, my host family actually gave me a knife and fork at every meal because I was English, but they never gave my American room-mate one…. I always thought that was really funny. I think my husband’s family would laugh at me even more though if I used a knife and fork to eat tacos!

Anyway, my most recent endeavor has been to learn how to make really good Mexican food, and since my husband’s family have shown me the way, I thought i’d learn how to make them for myself. I did mine a little differently with a chimichurri sauce (which I think is more Argentinian than Mexican) but I kept the same cilantro lime rice recipe, and made a quick avocado-tomato salad to go with it. This meal was so delicious that i’m definitely going to make them more often–so who knows, with more practice, maybe i’ll even figure out how to eat them properly as well.

For the Steak & Marinade: recipe from ezrapoundcake Blog 
2 Lbs Flank Steak
kosher salt & pepper
1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp. red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper

For the Chimichurri sauce: 
1 cup fresh Italian parsley
1/4 cup fresh cilantro
1/2 cup olive oil
1/4 cup red wine vinegar
3 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt

For the Avocado, tomato & red onion salad: (recipe originally from Emeril) 
2 avocados, pitted and chopped
1 Lb. roma tomatoes, quartered
1/2 cup thinly sliced red onion
1/2 cup flat leaf parsley leaf
salt and pepper to taste
3 Tbsp extra virgin olive oil
1 Tbsp freshly squeezed lime juice

For the tacos: 
lime cilantro rice (lime juice and chopped cilantro added to cooked white rice)
fresh lime wedges

Score both sides of the steak with a sharp knife, making 1/4 inch deep knife cuts an inch apart, across the grain of the meat. Combine the marinade ingredients. Add steak and marinade in a dish or ziploc bag for at least 1 hour and up to overnight, turning occasionally.

For the chimichurri sauce: Puree all ingredients in a food processor until everything is well blended. Transfer to a bowl and cover until ready to use. (Making this at least an hour in advance will let the flavors marinade and intensify.)
Remove steak from marinade and sprinkle each side generously with coarse salt and freshly ground pepper (this will give you a savory crust). Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 2-4 minutes on each side for rare, or 5-7 mins for medium rare. (P.S. You don’t want to cook flank steak longer than this, because it gets too tough).
When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil and let rest for 10 minutes.

Make the salad: chop the avocados, tomatoes, red onion, and parsley and arrange on a platter. Drizzle with extra olive virgin oil, and squeeze fresh lime juice on top.

For the cilantro-lime rice: add cilantro and freshly squeezed lime juice to cooked, white rice.
Plate the meat with the chimchurri sauce
Then serve in warmed tortillas topped with the salad
Served with the cilantro-lime rice
You can also serve these with sour cream, cheese, and more fresh lime juice. My husband’s family will chop up some serranos to add a little heat–but i’m just fine without!

This meal is a little bit of work, just because there is so much going on, but all the different components make this dish such a crowd-pleaser because people get to make them up just how they like them. Plus, the work is well worth it to me, because it’s one of the only meals I have made on this Blog that my whole family will eat! My babies absolutely LOVE these, which is saying a lot–because they are the pickiest little food-connoisseurs you have ever met. And now they know how to eat tacos better than I do! It’s sad. But they are half American, so I guess that explains it.

As usual, hope you all enjoy this recipe guys!!
<3 Sarah