Tacos de filete con salsa chimichurri

Ingredientes

• 1 lb flank steak or skirt steak
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 8 small corn or flour tortillas
• 1 cup fresh cilantro, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon red pepper flakes

Preparación

1. 1

   Make the chimichurri: In a medium bowl, combine the chopped cilantro, parsley, minced garlic, red wine vinegar, and red pepper flakes. Slowly whisk in the extra-virgin olive oil until well combined. Season with a pinch of salt and set aside at room temperature.

2. 2

   Season and sear the steak: Pat the flank steak dry with paper towels. Season generously on both sides with salt and pepper. Heat a large cast-iron skillet over high heat until smoking hot. Add the olive oil, then carefully lay the steak in the pan. Sear for 4-5 minutes per side for medium-rare (internal temperature of 130°F). Do not move the steak while searing.

3. 3

   Rest and slice: Transfer the steak to a cutting board and let it rest for at least 5 minutes. After resting, slice the steak thinly against the grain.

4. 4

   Warm the tortillas: While the steak rests, warm the tortillas directly over a gas flame for about 30 seconds per side, or in a dry skillet over medium heat. Wrap them in a clean kitchen towel to keep soft.

5. 5

   Assemble the tacos: Lay a few slices of steak on each warm tortilla. Spoon a generous amount of chimichurri over the top. Serve immediately.