Grilled Steak Taco with Chimichurri Sauce

Grilled Steak Taco with Chimichurri Sauce

Cuisine: South American


1-1/2 lb flank steak

1 medium orange, juiced

2 limes, juiced

1/3 cup low sodium soy sauce

1/3 cup olive oil

4 garlic cloves, roughly chopped

1/2 cup chopped cilantro

2 Tbsp Nashville Spice Company Chimichurri Seasoning

12 corn tortillas

3 cups spring mix greens

6 Tablespoons Chimichurri Sauce (see below), divided


In a bowl, mix together orange juice, lime juice, soy sauce, olive oil, garlic, cilantro and Nashville Spice Company Chimichurri Seasoning.

Place steak in a baking dish and pour marinade over the meat.

Marinate for up to 3 hours in the refrigerator and then 30 minutes at room temperature before grilling.

Preheat grill to medium high heat with areas for both direct heat and indirect heat.

Remove meat from marinade and pat dry with a paper towel.

Place meat over the direct heat for about 2 minutes on each side and then move to the indirect heat and grill for another 2-3 minutes on each side or until steak has reached the desired doneness.

Remove meat from grill and let rest.

While meat is resting, warm tortillas by loosely wrapping them in foil and placing them over indirect heat on the grill for 2-3 minutes, turning halfway through grilling, until they are warm and pliable.

Slice meat against the grain, place 2-3 pieces of meat on a tortilla, add greens and drizzle 1 Tablespoon Chimichurri Sauce over each taco.


Chimichurri Sauce

Prep Time: 5 min.

Cooking Time: 125 min.

Cuisine: South American


2 Cups Parsley, chopped fine

1 Cup Red wine vinegar

1 Tbsp Garlic, minced

1 tsp Crushed Red Pepper Flakes

2 Tbsp Nashville Spice Company Chimichurri Seasoning

2/3 Cup Extra virgin olive oil


In a mixing bowl, combine all ingredients and whisk together well

Cover and refrigerate for 2 hours to let flavors develop.

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