Grilled Steak Tacos With Chipotle Cream And Chimichurri

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 3
• 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

Recipe

• 1 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.
• 2 for the chipotle cream: combine the sour cream, chipotle pepper, adobo sauce, juice of 1/2 lime, and a pinch of salt.
• 3 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.
• 4 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.
• 5 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.