For the Asian Vinaigrette Marinade
- 2 cloves garlic, crushed
- 2 1/4 teaspoons low sodium soy sauce (certified gluten-free if necessary)
- 2 1/4 teaspoons rice vinegar
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon brown sugar
- 2 1/2 tablespoons cooking oil
For the Steak Tacos
- 1 1/4 pounds flank or skirt steak
- 2 medium Roma tomatoes, diced
- 1/2 teaspoon cooking oil (for brushing)
- 8 corn tortillas (approx. 6″ in diameter; certified gluten-free if necessary)
For the Chimichurri Sauce
- 1/2 bunch of parsley, bottom stems chopped off
- 1/4 bunch of cilantro, bottom stems chopped off
- 1 clove of garlic
- 1/2 small shallot
- 1/2 tablespoon capers
- 1/2 tablespoon red wine vinegar
- 1 lime, juiced
- 3/4 teaspoon salt
- 1/3 cup cooking oil
Prepare the vinaigrette marinade by whisking together garlic, soy sauce, rice vinegar, sesame oil, brown sugar and cooking oil. Marinade the steak and tenderize by the steak by poking it with a fork. Let the steak marinade for at least 30 minutes and up to 1 day.
Make the chimichurri sauce by blending all the ingredients for the sauce in a blender or food processor. Add more oil, salt and lime juice as needed.
Heat up a grill pan over high heat and brush the surface with some cooking oil. Once pan is super hot, place steak onto pan and sear on both sides for about 3 minutes. Remove the steak from pan, cover with foil and let rest. For a well-done steak, turn down heat and cook for a few more minutes.
Heat up tortillas according to package instructions.
Slice the steak into bite sized pieces. Assemble the tacos with steak, chimichurri sauce and tomatoes.
Serves: 4 | Serving Size: 2 chunky tacos
Per serving: Calories: 560; Total Fat: 37g; Saturated Fat: 5g; Monounsaturated Fat: 18g; Cholesterol: 63mg; Sodium: 706mg; Carbohydrate: 21g; Dietary Fiber: 3g; Sugar: 4g; Protein: 35g
Nutrition Bonus: Potassium: 232mg; Iron: 19%; Vitamin A: 66%; Vitamin C: 59%; Calcium: 22%