Steak Taco Made with Chimichurri Flank

Directions

1. Let's start with the marinade. Blend all the ingredients listed above in a food processor until you have a mixture with a smooth and even consistency. 

2. Place your steaks in a large mixing bowl or plastic food storage container and pour over the marinade, ensuring you have even coverage. 

3. Cover and place the marinated steak into the refrigerator for 4 to 8 hours to allow all the flavors to penetrate and tenderize the meat.

4. While the flank steak is marinating, prepare the other ingredients. For the chimichurri, simply add the listed ingredients to your food processor and pulse repeatedly until you have a medium chunky chimichurri sauce — perfect for steak tacos. Feel free to add some extra olive oil or red wine vinegar if you think it is too thick.

5. For the guacamole, cut open and de-stone the avocados and scoop the flesh into a mixing bowl, chopping or mashing it into chunks with your wooden spoon. 

6. Squeeze over a couple of teaspoons of fresh lime juice and then add the cilantro and garlic powder. Mash the guacamole to whatever texture you prefer; some like it chunky, others like it smooth. 

7. Cover the guac mixture with plastic film or saran wrap and place it in the refrigerator to prevent it from browning before you're ready to use it to top your steak tacos.

8. Once the meat for the steak tacos has finished marinating, it's time to cook. Place an oven safe skillet on your stovetop and heat it until it's almost smoking.

9. Sprinkle a little salt and pepper on each side of your marinated steaks. 

10. Carefully place each steak on the skillet. If your skillet is the right temperature, you should hear a loud sizzle.

11. Cook the steak for a couple of minutes until it develops a nice sear, then flip and continue cooking for another 2 mins to sear the other side. 

12. Once the meat for the steak tacos is seared, transfer the skillet to a 350°F preheated oven for around 5 mins for medium rare, and approximately 6-7 mins for medium. 

13. Alternatively, if you have a meat thermometer, cook it until the internal temperature reaches 145°F for medium rare or 160°F for medium.

14. When the meat is done, take it out of the skillet, cover it in foil, and set aside for 5 mins. This ensures all the juices are fully reabsorbed into the meat. If you skip this step, your steak tacos will be wet and dripping with steak juice, and you'll lose all that flavor.

15. Now it's time to build your flank steak tacos. Slice the freshly grilled steak into thin strips, cutting against the grain for maximum melt-in-your-mouth tenderness. 

16. Lay out your tortillas and layer each one with steak pieces, then top with a spoonful of chimichurri spread over the meat.

17. Top that with a sprinkling of shredded cotija cheese, some chopped red onion, some finely chopped cilantro.

18. As a final step, spread over a layer of the fresh guacamole over the steak tacos.

19. Serve and enjoy!