Grilled Steak Tacos With Chipotle Cream And Chimichurri Recipes

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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.

STEAK WITH CHIPOTLE-LIME CHIMICHURRI



Steak with Chipotle-Lime Chimichurri image

Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. -Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

2 cups fresh parsley leaves
1-1/2 cups fresh cilantro leaves
1/2 medium red onion, coarsely chopped
1 to 2 chipotle peppers in adobo sauce
5 garlic cloves, sliced
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon grated lime zest
1/4 cup lime juice
3 teaspoons dried oregano
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)

Steps:

  • For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving., Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.

Nutrition Facts : Calories 336 calories, Fat 26g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 462mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.

COPYCAT CHIPOTLE GRILLED STEAK SOFT TACOS



Copycat Chipotle Grilled Steak Soft Tacos image

This Copycat Chipotle Grilled Steak Soft Taco recipe uses a easy adobo marinade. Make the marinade throw the steak in the fridge overnight; be a taco superstar at dinnertime!

Provided by EmKenBken

Categories     Mexican

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

1/2 medium red onion, coarsely chopped
2 garlic cloves
1 (7 1/16 ounce) can chipotle chiles in adobo
1 tablespoon chili powder
3 tablespoons vegetable oil, divided
2 teaspoons kosher salt, divided
2 teaspoons ground cumin
2 teaspoons red wine vinegar
1 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
1 1/2 lbs chuck steaks, cut 2-inches thick, about 3 steaks
12 (6 inch) flour tortillas
2 cups monterey jack cheese, shredded
2 romaine lettuce hearts, shredded
2 cups salsa

Steps:

  • Marinade:.
  • To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 2 tablespoons adobo sauce (from can of chili's), 1 chipotle chili, also from can, chile powder, 1 tablespoon oil, 1 teaspoon salt, cumin, vinegar, oregano, and black pepper.
  • Blend until completely smooth, add 1/2 cup water stirring to combine.
  • Place steak in a large non-reactive container, with enough room for the adobo sauce.
  • Pour sauce over steak, turning chicken to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; steak can be marinated for up to 2 days. Remove steak from marinade, pat dry with paper towels, and place in a medium bowl. Season with remaining teaspoon salt.
  • Cook Steak:.
  • In a large skillet over medium heat remaining 2 tablespoons oil. Add steak to the skillet and cook until underside is deep brown, about 4 minutes; turn and cook until the golden brown on the other side, another 4-5 minutes. Cook until the internal temperature of the steak reaches 135F (for rare) on a instant- read thermometer or 145F for medium rare.
  • Remove to a cutting board and tent with foil for 10 minutes. Slice into small pieces.
  • Assemble Tacos:.
  • Dividing evenly, mound tortillas with Copycat Chipotle Grilled Steak, Monterey jack cheese, shredded lettuce, Copycat Chipotle Fresh Tomato Salsa or desired toppings.

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