When Spring is nearing it's end, and I have a bunch of radishes freshly picked from my garden, I've got tacos on the mind. Especially when there's the chimichurri around that we made together last week. It's a perfect time to get that grill started for the season, and gather your friends around to bask in the sun (even in Seattle!).
This recipe is easy. Ridiculously easy. The hardest part will be figuring out who you want to invite over.
If you're vegetarian, it's still taco party time for you, because you can swap out the steak for flavorful grilled tofu. Have your buddies make their own tacos - to cut down the prep work for you - then sit back and enjoy that beer they brought over in appreciation for your blessings ... you goddess of tacos.
Steak Tacos with Chimichurri
About 4 servings
1 lb of steak
8-10 corn tortillas
½ cup cilantro leaves
½ cup radishes, sliced
3 garlic cloves
2 Tablespoon vegetable oil
1 Tablespoon worcestershire sauce
1 teaspoon red pepper chili flakes
1 teaspoon paprika
Pinch of salt
- Rough chop the garlic cloves. Put in a large bowl with the vegetable oil, worcestershire sauce, red pepper chili flakes, paprika and salt. Coat the steak with the marinade and leave in the refrigerator for at least 30 minutes.
- Prep the toppings by taking the leaves off the cilantro stems, cutting the limes into wedges, and thinly slicing the radishes.
- On the grill, sear the steaks - about 4 minutes on each side for a thicker cut and about 2 minutes for a thinner cut - then move to the cooler zone in your grill until it's done to your liking. Let the steaks rest off the grill for a couple minutes.
- Slice the steaks into strips and drizzle with chimichurri. Warm the tortillas and serve with the toppings.