Steak tacos with chimichurri and pickled red onions
This meal started with a pack of grass-fed flank steak cut into strips for fajitas. I was originally going to make chili with it, but was in the mood for tacos. This is what I came up with. I served it mixed-green and mushroom salad with a honey-chipotle vinaigrette.
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Ingredients
Steak
- Steak I used grass-fed skirt steak that was already cut into small strips for fajitas
- ancho chili powder
- hot chili powder
- smoked paprika
- garlic power
- Salt and Pepper
Chimichurri
- cilantro minced
- garlic minced
- crushed red pepper
- oregano dried
- lemon juice
- olive oil
- salt to taste
Quick Pickled Red Onions
- red onions sliced. From Black Creek Farm
- apple cider vinegar
- sugar
- salt
Ingredients
Steak
Chimichurri
Quick Pickled Red Onions
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Instructions
Chimichurri
- Combine dry ingredients with lemon juice. Whisk in olive oil. Salt to taste. Let sit while preparing everything else.
Pickled Red Onions
- Bring a pot of water to a boil. Whisk the vinegar, salt, and sugar in a bowl until combined, then add it to whatever container you will use to store the onions (mason jar works well). Place the onions in a sieve or colander in the sink. Slowly pour the boiling water over the onions. Put the blanched onions in the container with the pickling liquid and mix it all up. Close until ready to use
Steak
- Mix spices together them rub all over steak. Put a cast iron pan over high heat, add oil, then add the steak. Sear well on all sides.
Recipe Notes
For the pickled onions: you can add all sorts of flavorings to your pickling liquid; fennel, peppercorn, garlic, thyme, etc.
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