Try this delicious Pan Roasted Flank Steak Tacos Recipe with Chimichurri Sauce with Caramelized Onion, Avocado and Queso Fresco!
Servings: 10
Prep Time: 30 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 40 minutesminutes
Ingredients
For the Seasoning:
2tablespoonsof garlic powder
2tablespoonsof onion powder
2tablespoonsof cumin
2tablespoonsof oregano
2tablespoonsof chili powder
1tablespoonof crushed red pepper
2tablespoonsof Kosher salt
For the Chimichurri Sauce:
4finely minced cloves of garlic
1finely minced small shallot
1/2cupof chopped fresh cilantro
1/2cupof chopped fresh parsley
1/3cupof chopped fresh oregano
1/4cupof red wine vinegar
1/4cupof olive oil
Kosher salt and fresh cracked pepper to taste
For the Tacos:
1poundflank steak
1thickly sliced yellow onion
1thinly sliced avocado
3tablespoonsof olive oil
10corn tortilla shells
limes for garnish
queso fresco
Instructions
For the Seasoning: Combine all ingredients together in a small bowl and set aside
For the Chimichurri Sauce: Combine all ingredients together in a small bowl and mix until merged.
For the Steak: Add 1 tablespoon of olive oil to a plate along with 2 tablespoons of the seasoning blend and mix together. Next, add the flank steak and coat on all sides with the olive oil-seasoning blend and let marinate for at least 20 minutes.
In a large saute pan on high heat with 1 tablespoon of olive oil, add the onions and caramelize. Once brown remove them from the pan.
In the same pan on high heat, add in the marinated flank steak and sear on both sides for 3 minutes or until golden brown and a medium-rare internal temperature is achieved.
Let the meat rest on a cutting board for 2 to 3 minutes before thinly slicing against the grain.
To plate: Place a small amount of the sliced flank steak inside of a corn tortilla shell and top off with 1 tablespoon of chimichurri sauce, caramelized onions, sliced avocado, and queso fresco. Garnish with limes.