GRILLED STEAK TACOS WITH CHIPOTLE CREAM AND CHIMICHURRI
Provided by Food Network
Time 2h32m
Number Of Ingredients 14
Steps:
- 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. With the blender on low speed, drizzle in the remaining 1/4 cup olive oil in a slow stream. Remove the sauce from the blender and stir in the red pepper flakes and salt, to taste.
- For the chipotle cream: Combine the sour cream, chipotle pepper, adobo sauce, juice of 1/2 lime, and pinch of salt.
- 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. Rub the ingredients into the meat and place in the refrigerator to marinate for 2 hours.
- After 2 hours, remove the meat from the bag and pat dry to remove any excess moisture. Lightly season both sides with salt and pepper. Set aside.
- Spray an indoor, stovetop grill with nonstick cooking spray and preheat on medium-high heat. Place the steak on the preheated grill and grill about 6 minutes on each side for medium rare. After grilling the steak, cover with tented foil and allow to rest for 10 minutes, before thinly slicing across the grain.
- To serve, top each warm tortilla with some mixed greens and sliced steak. Drizzle with the chimichurri and chipotle cream.
- Servings: 4 to 6 tacos
3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK
Spicy chipotle and zesty lime perk up quick and easy grilled steak. Serve with tortillas and all the fixings for a zero-fuss taco night.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Summer Steak Chile Pepper Hot Pepper Lime Juice Lime Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
- If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
- Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.
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