Rockin’ Chimichurri Steak Tacos

• jalapeño↗1
• handful cilantro↗1
• arlic cloves↗5
• juice of 2 limes2
• juice of 1 orange↗1
• vinegar↗2 tablespoon
• Worcestershire↗2 tablespoon
• olive oil↗0.5 cup
• brown sugar↗1 tablespoon
• cumin↗1 tablespoon
• salt↗1 tablespoon
• pepper↗1 teaspoon
• flank steak↗2
• corn or flour tortillas↗
• red onion↗
• cotija cheese↗
• cilantro↗
• guacamole (see notes)
• chimichurri (see notes)↗

Step-by-step instructions

1. 1

   Marinade: Blend marinade ingredients together until smooth. Place the steak in a large bowl or dish, cover with the marinade, and let rest in the fridge for 1-8 hours (4 hours is pretty ideal).

2. 2

   Toppings: Prep your other toppings!

3. 3

   Grilling the Steak: Preheat grill to medium heat. Remove meat from marinade and discard remaining marinade. Sprinkle with salt and pepper on both sides. Place steak on grill (it should sizzle!) and grill for 7-9 minutes per side, flipping just once. When a meat thermometer reads 140-145, remove from grill and cover in foil. Let it rest for 5 minutes and boom: perfect medium rare. Grill to 155/160 for medium.

4. 4

   Assembly: Slice your steak against the grain into long strips and build your tacos – steak, chimichurri, cotija, cilantro, red onion, and guacamole for good measure.