Smoky Grilled Steak Tacos with Creamy Chipotle Sauce and Zesty Chimichurri
Indulge in the bold flavors of these Smoky Grilled Steak Tacos that combine tender, marinated skirt steak with a rich, spicy chipotle cream and fresh, garlicky cilantro chimichurri. This delightful Tex-Mex dish brings a unique twist with its vibrant toppings and is perfect for lunch or snacks. Whether you're hosting a gathering or just craving a satisfying meal, these tacos are sure to impress with their layers of flavor and freshness. Prepare them for your next taco night or outdoor barbecue, and enjoy the delicious combination of smoky, spice, and zest in every bite!
4
Servings
563
Calories
16
Ingredients
Ingredients
Cilantro
1 small bunch (leaves only)
Yellow onion
1/2 medium
Fresh lime juice
juice from 1 1/2 limes
Crushed red pepper flakes
1/2 teaspoon
Sour cream
4 ounces
Chipotle chile in adobo
1 large (finely diced, plus 1 tablespoon adobo sauce)
Flour tortillas
6 small (warmed (fajita-size))
Skirt steak
1 lb
Garlic cloves
7 (divided, 4 minced for chimichurri, 3 left whole)
Dijon mustard
1 teaspoon
Olive oil
1/4 cup (for chimichurri sauce)
Olive oil
2 tablespoons (for marinade)
Red wine vinegar
1/3 cup (for chimichurri sauce)
Red wine vinegar
2 tablespoons (for marinade)
Kosher salt
to taste
Fresh ground black pepper
to taste
Instructions
1
1. Begin by marinating the steak: In a resealable bag, combine the skirt steak, 3 cloves of minced garlic, 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, Dijon mustard, kosher salt, and black pepper. Rub the mixture into the meat, sealing the bag tightly. Refrigerate for at least 2 hours, allowing the flavors to meld.
2
2. While the steak is marinating, prepare the Chimichurri sauce. In a blender, combine the fresh cilantro leaves, half a medium yellow onion, 4 minced garlic cloves, the juice of 1 lime, and 1/3 cup red wine vinegar. Blend until well combined. With the blender running on low, slowly drizzle in 1/4 cup of olive oil until fully incorporated. Season with crushed red pepper flakes and kosher salt to taste. Set aside.
3
3. Next, make the Chipotle Cream: In a medium bowl, mix together sour cream, finely diced chipotle chile, adobo sauce, the juice of 1/2 lime, and a pinch of salt until smooth. Set aside.
4
4. After the marinade time has elapsed, remove the steak from the bag and pat dry with paper towels to eliminate excess moisture. Season each side lightly with additional salt and pepper.
5
5. Preheat an indoor grill or stovetop grill pan over medium-high heat and spray with nonstick cooking spray. Place the marinated steak on the grill and cook for approximately 6 minutes on each side for medium-rare, adjusting the time for desired doneness.
6
6. Once the steak is cooked, remove from the grill and tent with foil. Allow it to rest for about 10 minutes to keep it juicy. After resting, slice the steak thinly against the grain for maximum tenderness.
7
7. Warm the flour tortillas on the grill or in a skillet for a few seconds on each side until pliable.
8
8. To assemble the tacos, place a generous amount of sliced steak on each tortilla, drizzle with Chipotle Cream, and top with Chimichurri sauce. Serve immediately and enjoy!
Nutrition Information
41g
Fat
31g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this taco recipe?
The main protein used is 1 lb of skirt steak.
How long should the skirt steak be marinated?
The steak should be marinated for at least 2 hours in the refrigerator.
What are the ingredients for the steak marinade?
The marinade consists of minced garlic, olive oil, red wine vinegar, Dijon mustard, kosher salt, and black pepper.
How do you make the Chimichurri sauce?
Combine cilantro, yellow onion, minced garlic, lime juice, and red wine vinegar in a blender, then slowly drizzle in olive oil and season with red pepper flakes and salt.
What is in the Chipotle Cream sauce?
The sauce is a mixture of sour cream, finely diced chipotle chile, adobo sauce, lime juice, and a pinch of salt.
How long should the steak cook for medium-rare?
Cook the steak for approximately 6 minutes on each side over medium-high heat.
Why should the steak rest after grilling?
Resting the steak for 10 minutes helps keep it juicy before slicing.
How should the steak be sliced for the tacos?
The steak should be sliced thinly against the grain for maximum tenderness.
What type of tortillas are recommended?
The recipe calls for 6 small flour tortillas (fajita-size).
How many calories are in one serving of these tacos?
Each serving contains 563 calories.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the total fat content per serving?
Each serving contains 41g of fat.
How much protein is in one serving?
There is 31g of protein per serving.
Can I use an indoor grill for this recipe?
Yes, you can use an indoor grill or a stovetop grill pan.
Should I dry the steak before grilling?
Yes, pat the steak dry with paper towels after marinating to remove excess moisture.
How many garlic cloves are required in total?
The recipe requires 7 garlic cloves: 4 for the chimichurri and 3 for the marinade.
What kind of onion is used in the chimichurri?
The recipe uses 1/2 of a medium yellow onion.
Is there a specific preparation for the chipotle chile?
Yes, the chipotle chile should be finely diced.
How do I warm the flour tortillas?
Warm them on the grill or in a skillet for a few seconds on each side until pliable.
What type of vinegar is needed?
Red wine vinegar is used in both the marinade and the chimichurri sauce.
What gives the Chimichurri its spicy kick?
Crushed red pepper flakes are added to the chimichurri for heat.
What part of the cilantro is used?
The recipe specifies using the leaves only from one small bunch of cilantro.
How do you assemble the tacos?
Place sliced steak on a tortilla, drizzle with Chipotle Cream, and top with Chimichurri sauce.
Is this recipe suitable for an outdoor barbecue?
Yes, it is specifically noted as being perfect for an outdoor barbecue.
What is the role of Dijon mustard in this recipe?
Dijon mustard is used as a component in the steak marinade.
How much adobo sauce is used in the cream?
The recipe calls for 1 tablespoon of adobo sauce.
What category of cuisine does this dish fall into?
This is described as a Tex-Mex dish.
Can I substitute the oil?
The recipe uses olive oil, which is recommended for the best flavor in the chimichurri and marinade.
How much lime juice is needed for the whole recipe?
You will need the juice from 1 and 1/2 limes in total.
What is the serving size for this recipe?
The recipe yields 4 servings, typically consisting of 1-2 tacos per person depending on tortilla use.