Best 3 Grilled Steak Tacos With Chipotle Cream And Chimichurri Recipes

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**Grilled Steak Tacos with Chipotle Cream and Chimichurri: A Symphony of Flavors**

Savor the tantalizing Grilled Steak Tacos, where smoky grilled steak meets the vibrant flavors of chipotle cream and chimichurri, a traditional Argentinian sauce. This taco recipe is an explosion of textures and tastes, featuring tender steak, crispy tortillas, creamy chipotle sauce, and herbaceous chimichurri. Dive into the zesty Chipotle Cream, a blend of chipotle peppers, sour cream, and mayonnaise, adding a smoky and tangy kick to each bite. The Chimichurri, a vibrant green sauce made with fresh parsley, cilantro, garlic, red pepper flakes, and olive oil, brings a refreshing and aromatic touch to the tacos. Get ready to embark on a culinary journey with these Grilled Steak Tacos, a harmonious fusion of Mexican and Argentinian flavors sure to captivate your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

GAUCHO-GRILLED STEAK WITH CHIMICHURRI SAUCE



Gaucho-Grilled Steak with Chimichurri Sauce image

Provided by Tyler Florence

Categories     main-dish

Time 1h3m

Yield 4 to 8 servings

Number Of Ingredients 12

6 garlic cloves, minced
2 jalapenos, minced
1/4 cup red wine vinegar
1 bunch fresh flat-leaf parsley, finely chopped
1 handful fresh oregano, finely chopped
2 limes, juiced
1 cup olive oil
1 teaspoon kosher salt
1 teaspoon crushed black peppercorns
4 pounds skirt steak, trimmed of excess fat
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
  • Marinate the steak in olive oil for 30 minutes, turning to coat both sides.
  • Preheat an outdoor charcoal grill or oven broiler to high. Remove the steak from the oil and season both sides with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill the steaks on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table.

GRILLED STEAK TACOS WITH CHIPOTLE CREAM AND CHIMICHURRI



Grilled Steak Tacos With Chipotle Cream and Chimichurri image

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

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

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.

GRILLED STEAK WITH YELLOW PEPPER CHIMICHURRI



Grilled Steak with Yellow Pepper Chimichurri image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 11

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

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.

Tips:

  • For the best flavor, use thick-cut (at least 1-inch) steaks for your tacos.
  • Flank steak, skirt steak, and hanger steak are all good choices for grilled steak tacos.
  • Be sure to marinate your steak for at least 30 minutes before grilling, to help tenderize it and add flavor.
  • When grilling your steak, cook it over medium-high heat for 3-4 minutes per side, or until it reaches your desired doneness.
  • Let your steak rest for a few minutes before slicing it, to allow the juices to redistribute.
  • To make the chipotle cream sauce, simply mix together sour cream, Greek yogurt, mayonnaise, chipotle peppers in adobo sauce, lime juice, and cilantro.
  • For the chimichurri sauce, combine parsley, cilantro, oregano, garlic, red pepper flakes, olive oil, red wine vinegar, and salt and pepper to taste.
  • Serve your grilled steak tacos with your favorite toppings, such as shredded cabbage, diced tomatoes, avocado slices, and crumbled queso fresco.

Conclusion:

Grilled steak tacos are a delicious and easy-to-make meal that is perfect for any occasion. With just a few simple ingredients, you can create a flavorful and satisfying meal that everyone will enjoy. So next time you're looking for a quick and easy weeknight dinner, or a fun and festive party dish, give these grilled steak tacos a try.

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