Grilled steak, fresh cilantro and homemade pico de gallo – what could be better? Not much, friend. I discovered this recipe on Pinterest (oh how I love Pinterest) from Feasting At Home, and made it that very night for the hub and I. Can I just say, in a word… YUM! I mean really YUM. So good, my hub says:
We had restaurant left-over tenderloin and little interest in cooking, but with a food processor and fresh ingredients, we had a healthy dinner in a heartbeat. Below is the recipe for your pleasure – slightly adapted for JulsJuls.
Steak and Marinade:
2 lbs Flank Steak or pounded skirt steak (though I prefer a better cut – leftover tenderloin was perfect)
Juice of 1 orange
Juice of 2 limes
1/2 sweet yellow onion, sliced
1/3 C soy sauce
1/3 C olive oil
1/2 tsp sugar
4 smashed, chopped garlic cloves
1 tsp ground cumin
In a bowl, mix together ingredients for marinade. Place steak and onions in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for 30 minutes, turning occasionally. (Or marinate for up to 3 hours in fridge, bringing to room temp before grilling.) Remove steak from marinade (you can toss the marinade, but you may want to keep the onions to grill them as a side) and grill on med-high until medium rare. Let the steak rest for 5-10 mins, then slice against the grain (think diagonal) into thin strips and add to warm tortillas.
1 bunch Cilantro or about 1 cup packed
1 bunch Italian Parsley- about 1 cup packed
1/4 C fresh lime juice (1-2 limes)
1/2 C olive oil
1/4 C chopped onion
2 garlic cloves
2 tsp ground cumin
2 ground coriander
3/4 tsp kosher salt
1/2 jalapeño pepper, de-seeded, chopped
In a food processor, add jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro (stems are fine) and Italian parsley, pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.
Pico De Gallo:
4 vine-ripe tomatoes, de-seeded and chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chili, minced (remove the seeds)
1 handful fresh cilantro leaves, chopped
1 1/2 limes, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
Finely dice tomato, onion, jalapeño and cilantro. Season with salt, pepper and fresh lime juice. Place all in a bowl, mix and let sit for 15 min to 1 hour.
Sliced steak in a fresh warm tortilla, then slop some of that yummy chimichurri and fresh pico de gallo over the meat. Go ahead, garnish with a squeeze of lime, crumbed cotija cheese, a shake of Pico Pica hot sauce, and some sliced avocado. Delish, my friends, delish!