This chimichurri went viral in real life… Thank you mom, Betsy, and Mary for this chimichurri recipe! For the Chimichurri:▪️1/2 a Bunch Italian Parsley, finely chopped (~1/4 Cup)▪️1/2 a Bunch Cilantro, finely chopped (~3 Tbsp)▪️4 Large Garlic Cloves, minced▪️1/2 a Jalapeño, seeds removed and minced▪️6-10 Anchovy Fillets (to taste), minced (or sub 1/2 tsp Kosher Salt)▪️1 Lime, juice▪️1 Tbsp Red Wine Vinegar▪️1/2 Cup Olive Oil▪️ For the Tacos:▪️1 lb. Flank Steak▪️Salt & Pepper▪️1 tsp Avocado Oil▪️Corn or Flour Tortillas▪️Cotija Cheese, crumbled▪️ 🌱Vegan Modification: Sub 1/2 tsp kosher salt for the anchovies in the chimichurri; sub in mushrooms for steak (sauté in a pan with olive oil, salt, and pepper) 1️⃣ Mix together the ingredients for the chimichurri and let stand at room temp for 2-4 hours so flavors can combine (if you don’t have time, no worries) 2️⃣ Take the steak out of the fridge 30 mins before cooking to let it come down to room temp; season generously with salt and pepper 3️⃣ Preheat a cast iron skillet for 4-5 mins until smoking and add 1 tsp oil; sear the steak 3-4 mins per side (timing will vary depending on the thickness of the steak) until internal temp reaches 130-135F for medium rare; remove from the skillet and let rest for 5 mins then slice into small cubes 4️⃣ Warm tortillas in a pan then top with steak, chimichurri, and a sprinkle of cotija cheese - enjoy! ⏲20 minute prep time + 2 hour inactive time (optional) + 15 minute cook time Recipe serves 2-3 people
