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Steak Tacos with Chimichurri Sauce
and orange and spinach salad with Asian vinaigrette

Active: 30 minTotal: 1 hr

Your leftover chimichurri sauce gives some awesome flavor to these weeknight tacos. Paired with this sweet and savory salad, you have an awesome meal to end the week with.
Smarts: Chimichurri sauce freezes well, so freeze any leftovers and use within the year.

Dependency

Ingredients

Servings:
4
Metric
Steak Tacos:
  • Flank or skirt steak - 1 1/4 lb
  • Homemade Asian vinaigrette - 1/4 cup ((ingredients listed separately))
  • Roma tomatoes - 2, diced
  • Cooking oil - for brushing
  • Tortillas - 8
  • Leftover chimichurri sauce - 1/3 cup ((prepared from last night))
Asian Vinaigrette:
  • Garlic - 3 cloves, crushed
  • Soy sauce, low-sodium - 1 1/2 Tbsp
  • Rice vinegar - 1 1/2 Tbsp
  • Toasted sesame oil - 1 tsp
  • Brown sugar - 1 tsp
  • Cooking oil - 5 Tbsp
Orange and Baby Spinach Salad:
  • Oranges (medium) - 2, supremed or segmented
  • Shallots (small) - 1 bulb, sliced
  • Baby spinach - 4 oz
  • Asian vinaigrette - 1/4 cup ((ingredients listed separately))

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Prepare marinade / dressing - Crush garlic. Whisk with soy sauce, rice vinegar, toasted sesame oil, brown sugar, and cooking oil. (Can be done up to 5 days ahead)
  2. Marinate steak - Cover steak in the Asian vinaigrette (remember, you’re also using some for the salad too). Tenderize with a fork. Marinate for at least 30 minutes and up to 1 day. Just remember to take it out 30 minutes before cooking. (Can be done up to 1 day ahead)
  3. For salad | Oranges / Shallots - Prep as directed. (Can be done up to 3 days ahead)
  4. For tacos | Tomatoes - Prep as directed.

Make

  1. Heat up a grill pan over high heat. Brush with some cooking oil. Once pan is super hot, place steak onto pan and sear on both sides for ~3 minutes. Remove from pan, cover with foil and let rest. For a more well-done steak, turn down heat and cook for a few more minutes.
  2. Heat up tortillas according to package instructions.
  3. Slice steak into bite sized pieces.
  4. Dress oranges, shallots, and spinach with remainder of the Asian vinaigrette.
  5. Have everyone assemble their own tacos with steak, chimichurri sauce, and tomatoes. Enjoy with salad on the side.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 32 reviews

Added black beans for protein. Good flavors.

By: Jenise
Posted: Dec 24, 2014
Diet: Vegetarian

Not a huge fan of the sauce, but the steak was good. I actually put it on a salad with the asian vinegarette instead of on the taco.

By: Meryl
Posted: Dec 20, 2014
Diet: Original

Better with a little hot sauce too.

By: Erin
Posted: Dec 15, 2014
Diet: Original

I did not love the tacos, but they weren't bad (just not the flavors I am a fan of). Though, the dressing for the salad was so delicious and with the combination of the fruit made the salad perfect. Giving this 5-stars because I am saving the recipe for the dressing.

By: Matthew
Posted: Dec 01, 2014
Diet: Original

Thought this was really good! The chimichurri sauce is particularly flavorful!

By: Jessica
Posted: Oct 27, 2014
Diet: Original

Yummy! Yummy! We loved the marinade and the chimichurri!

By: Kate
Posted: Oct 21, 2014
Diet: Original