Chimichurri Steak Tacos

When you’re short on time, a big juicy steak saves dinner. Sear it quickly in a hot skillet, then drizzle it in this flavor bomb of a sauce, which tastes like a rich marinade, but takes a fraction of the time.

What You Get

Black beans

Shredded cabbage

Lime

Chimichurri sauce

Grass-fed flank steak

Corn tortillas

Cilantro

What You’ll Need

Salt and freshly ground pepper

Canola or olive oil

Makes 3 servings

Active Time: 20 min

Total Time: 20 min

Step 1

In a small saucepan over low heat, reheat the beans with a splash of water or oil, 3 minutes. In a bowl, toss the cabbage with the juice of ½ lime and a pinch of salt. Pull the chimichurri out of the fridge and let it come to room temperature on the counter.

Step 2

Meanwhile, season the steak with salt and pepper. In a large sauté pan or cast-iron skillet over high heat, warm 1 tablespoon canola oil. When the pan is searing hot, add the steak and cook until browned, about 4 minutes. Flip the steak and cook to your desired doneness, 3 minutes longer for medium-rare. Transfer the steak to a plate, drizzle with 2 tablespoons of the chimichurri, and let rest for 5 minutes.

Step 3

To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side and stack them to steam through. Wrap them in a towel to keep warm. Pick a handful of cilantro leaves and toss the stems. Cut the remaining ½ lime into wedges for serving. Thinly slice the steak across the grain.

Step 4

To build the tacos, place the tortillas on plates and pile with the sliced steak, beans, cabbage, and a few cilantro leaves. Drizzle with additional chimichurri and serve warm, with the lime wedges for squeezing.