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

Name: Steak Tacos with Chimichurri Sauce
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 1/4 lb Flank or skirt steak; 1/4 cup Homemade Asian vinaigrette ((ingredients listed separately)); 2 Roma tomatoes, diced; for brushing Cooking oil; 8 Gluten-free tortillas; 1/3 cup Leftover chimichurri sauce ((prepared from last night)); 3 cloves Garlic, crushed; 1 1/2 Tbsp Tamari; 1 1/2 Tbsp Rice vinegar; 1 tsp Toasted sesame oil; 1 tsp Brown sugar; 5 Tbsp Cooking oil; 2 Oranges (medium), supremed or segmented; 1 bulb Shallots (small), sliced; 4 oz Baby spinach; 1/4 cup Asian vinaigrette ((ingredients listed separately))

Active: 30 min Total: 1 hr

Original GF Paleo Vegetarian

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

Roasted Chicken with Cauliflower & Turnips

Proteins

Beef, non-ground

Cuisines

Latin

Ingredients

Metric

Servings:

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
Gluten-free tortillas - 8
Leftover chimichurri sauce - 1/3 cup ((<a href="https://mealplans.cooksmarts.com/days/324" target="_blank">prepared from last night</a>))

Asian Vinaigrette:

Garlic - 3 cloves , crushed
Tamari - 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))

Prep

Prepare marinade / dressing - Crush garlic. Whisk with Tamari, rice vinegar, toasted sesame oil, brown sugar, and cooking oil. (Can be done up to 5 days ahead)
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)
For salad | Oranges / Shallots - Prep as directed. (Can be done up to 3 days ahead)
For tacos | Tomatoes - Prep as directed.

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Make

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.
Heat up tortillas according to package instructions.
Slice steak into bite sized pieces.
Dress oranges, shallots, and spinach with remainder of the Asian vinaigrette.
Have everyone assemble their own tacos with steak, chimichurri sauce, and tomatoes. Enjoy with salad on the side.

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