Steak Tacos W Chimichurri

Ingredienser

Here’s what you need:

Steak

1 1/2 lb flank steak

2 tsp cumin

2 tsp chili powder

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

Avocado oil for cooking

Chimichurri

1 bunch flat leaf parsley, finely chopped (~1/2 cup)

4 garlic cloves, minced

3/4 tsp oregano

1/2 tsp paprika

1/4 tsp red pepper flakes

1/4 tsp salt

2 tbsp red wine vinegar

1/2 cup olive oil

Easy Pickled Onions

1 large red onion, sliced thin

1/2 cup water

1/2 cup white wine vinegar

1 tbsp honey

1/2 tsp salt

For serving:

8-10 corn or flour tortillas, charred

Jalapeño, sliced

Avocado, mashed

Feta or cojita cheese

1) Remove steak from fridge and pat dry. Mix the spices together then rub the mixture on both sides. Let sit at room temperature for at least 30 minutes while preparing the remaining ingredients.

2) Make the quick pickled onions. Add the vinegar, water, honey and salt to a sauce pan and bring to a boil. Stir in the onions and let simmer for 2-3 minutes. Transfer to a jar and let cool at room temperature until ready for use.

3) Make the chimichurri sauce. In a small bowl, add the parsley, garlic, vinegar, oregano, paprika, red pepper flakes, salt and pepper. Stream in the olive oil and stir to combine.

remaining instructions in the comments!