grilled steak tacos with chimichurri

prep: 30 MINUTES, PLUS 30 MINUTES MARINATING | cook: 15 MINUTES total: 1 HOUR 15 MINUTES | serves 6 TO 8

Josh makes these tacos all summer long, and we know they’re a hit because friends are always requesting them when they come over for dinner. It’s no surprise to us—a flavorful smoky steak fresh off the grill is always a crowd-pleaser, then add a bright, fresh sauce packed with parsley and cilantro and wrap it all up in a tortilla? A no-brainer! It’s the perfect meal for entertaining because the steak takes almost no time to cook, and you can make the chimichurri in advance—which I highly recommend because the flavor gets even better as it sits. All that’s left to do is put out a bunch of avocado, red onion, and queso fresco for sprinkling, and everyone will be in taco heaven.

CHIMICHURRI

1 poblano pepper, halved, stemmed, and seeded

3 garlic cloves, minced

1 cup packed fresh cilantro leaves

1 cup packed fresh parsley leaves

¼ cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons fresh lime juice (1 to 2 limes)

2 tablespoons red wine vinegar

1 teaspoon kosher salt

STEAK

1 (1½-pound) flank steak

Juice of 2 large limes

Grated zest of 1 large lime

1 tablespoon kosher salt

1½ teaspoons sugar

¾ teaspoon freshly ground black pepper

¾ teaspoon chili powder

¾ teaspoon ground cumin

¾ teaspoon paprika

¾ teaspoon garlic powder

¾ teaspoon dried oregano

¼ teaspoon ground cinnamon

Extra-virgin olive oil, for grilling

FOR SERVING

Corn tortillas

½ small red onion, chopped

2 large ripe avocados, pitted, peeled, and sliced

Chopped fresh cilantro

⅓ cup crumbled queso fresco

1 Make the chimichurri: Roast the poblano under the broiler for about 5 minutes, until the skin has started to char. Transfer to a paper bag or a bowl covered with plastic wrap to cool for about 15 minutes. Use your fingers to peel off the skin—it should slip off easily.

2 In a blender or food processor, combine the roasted poblano with the remaining chimichurri ingredients and blend until smooth. You might have to stop and scrape down the sides with a spatula and blend again. Transfer the sauce to a lidded container and store in the fridge until ready to use, or up to 2 days. Give the sauce a shake or a stir before using.

3 Make the steak: Place the steak in a 9 × 13-inch pan. Pour the lime juice over the steak and marinate at room temperature for 30 minutes.

4 Meanwhile, in a medium bowl, combine the lime zest, salt, sugar, black pepper, chili powder, cumin, paprika, garlic powder, oregano, and cinnamon.

5 Lightly pat dry the steak with paper towels to remove any excess juice, then rub both sides with the spice mixture, pressing with your fingers to help the rub adhere to the meat.

6 Preheat the grill (or a grill pan) over medium-high heat. Lightly coat a paper towel with the oil. Using a pair of long tongs, rub the oiled towel over the grill rack (or pan). Place the steak directly on the grill (or pan) and cook for 5 minutes on each side. Let the steak rest on a cutting board, covered with aluminum foil, for 10 minutes.

7 While the steak is resting, warm the corn tortillas on the grill or use a gas flame to char them slightly.

8 Cutting against the grain of the meat, slice the steak into strips. Serve with the steak strips between the tortillas and top with chimichurri, red onion, avocado, cilantro, and queso fresco.