Grilled Steak Tacos With Chipotle Cream And Chimichurri Recipes

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GRILLED STEAK WITH YELLOW PEPPER CHIMICHURRI

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 11



Grilled Steak with Yellow Pepper Chimichurri image

Steps:

  • For the steak: Let the steak rest at room temperature for 20 minutes. Preheat a grill pan or outdoor grill to high.
  • Rub both sides of the steak with oil and sprinkle liberally with salt and pepper. Grill the steak until lightly charred, 3 to 4 minutes per side for medium-rare (cook longer for medium or well-done steak). Transfer to a cutting board and let rest 10 minutes.
  • For the yellow pepper chimichurri: Combine the bell pepper, parsley, oregano, garlic, oil, vinegar, salt and black pepper in a food processor. Process until well mixed but still a little chunky. Transfer to a small bowl.
  • Cut the steak into thin slices across the grain. Serve with the chimichurri.

1 pound hanger steak or skirt steak
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 yellow bell pepper, chopped
1 cup roughly chopped flat-leaf parsley
2 tablespoons oregano leaves
2 garlic cloves, chopped
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
Large pinch kosher salt
Large pinch freshly ground black pepper

GRILLED STEAK TACOS WITH CHIPOTLE CREAM AND CHIMICHURRI

Recipe from Cooking Channel - Kelsey Nixon. Haven't tried it, but it sounds so delicious! A great Tex-Mex recipe with a Cilantro Chimichurri twist. Prep time does not include marinating time for meat.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 32m

Yield 3-4 serving(s)

Number Of Ingredients 16



Grilled Steak Tacos With Chipotle Cream and Chimichurri image

Steps:

  • For the Chimichurri: While the steak rests, place the cilantro leaves, onion, 4 cloves garlic, juice of 1 lime, and 1/3 cup vinegar to a blender and puree until combined. With the blender on low speed, drizzle in the 1/4 cup olive oil in a low stream. Remove the sauce from the blender and stir in the red pepper flakes and salt to taste.
  • For the Chipotle Cream: Combine the sour cream, chipotle pepper, adobo sauce, juice of 1/2 lime, and a pinch of salt.
  • Place the steak, 3 cloves garlic, 2 tablespoons each olive oil and red wine vinegar, 1 teaspoons salt, 1/2 teaspoons black pepper, and dijon mustard in a resealable bag. Rub the ingredients into the meat and place in the refrigerator to marinate 2 hours.
  • After 2 hours, remove the meat from the bag and pat dry to remove any excess moisture. Lightly season both sides with salt and pepper. Set aside.
  • Spray an indoor, stovetop grill with nonstick cooking spray and preheat on medium-high heat. Place the steak on the preheated grill and grill about 6 minutes per side for medium rare. After grilling the steak, cover with tented foil and allow to rest for 10 minutes before thinly slicing across the grain.

1 small bunch fresh cilantro (leaves only)
1/2 medium yellow onion
fresh lime juice (juice from 1 1/2 limes)
1/2 teaspoon crushed red pepper flakes
4 ounces sour cream
1 large chipotle chile in adobo (finely diced, plus 1 tbsp. adobo sauce)
6 small flour tortillas, warmed (fajita-size)
1 lb skirt steak (or flank steak)
7 garlic cloves, divided
1 teaspoon Dijon mustard
1/4 cup olive oil
2 tablespoons olive oil
1/3 cup red wine vinegar
2 tablespoons red wine vinegar
kosher salt
fresh ground black pepper

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