Chimichurri Flank Steak Tacos

Ingredients:

• 12 ounces flank steak
• 6 corn tortillas
• 1 avocado, sliced
• 1/4 cup crumbled cotija cheese
• 1/4 red onion, thinly sliced and pickled
• 1/4 chimichurri sauce

Preparation:

Butterfly the steak and season with sea salt and freshly ground black pepper on both sides. Preheat grill.

Grill the steak for 2 to 3 minutes on each side or until cooked to desired doneness. Using a meat thermometer to check the internal temperature, 135 degree F for medium rare, 140 degree F for medium, or 145 degree F for medium well.

Remove the steak from the grill and let it rest for least 15 minutes before slicing into 1/4 thick slices to use in your tacos.

Place tortillas on the grill and cook for about 30 seconds, flipping and grill another 30 seconds.

Place desired amount of steak on each tortilla, sliced avocado, crumbled cheese, and some pickled onions. Spoon chimichurri sauce over the filling.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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