Tacos with Chimichurri Flank Steak and Buttermik Coleslaw
Ingredients
- 1 recipe Green and Garlicky Chimichurri Sauce (recipe link below)
- 1 recipe Creamy Buttermilk Coleslaw (recipe link below)
- 1 kg flank steak (2 lbs)
- 1/2 cup fresh cilantro (stemmed and chopped)
- 1/4 cup crème fraîche
- 1 tsp chipotle oil (e.g. Huipi Chil Salsa Mango Chipotle)
- 8-12 corn tortillas
- 1/2 cup vegetable oil (canola or other)
Instructions
- Place the flank steak in a ziplock bag with 3/4 of the chimichurri sauce, reserving 1/4 of the sauce, set aside. Ensure the steak is fully covered with the sauce, release any air from the bag, seal, and marinate in a refrigerator for minimum 1 hours, or overnight.
- Remove from the bag, and dispose of the bag and any leftover sauce. Barbecue the flank steak at medium-high heat until desired level of doneness. Remove from the heat and set aside for 10-15 minutes.
- Mix the crème fraîche with the chipotle oil until evenly mixed, set aside.
- Heat the canola oil at medium-high heat in a shallow pan until hot. Add the tortillas, one at a time, turning after 10-30 seconds on each side, and place to the side on a towel.
- Cut the flank steak across the grain into strips
- Serve all items, and assemble tacos, with steak, Coleslaw, chimichurri sauce, chipotle sauce, and fresh cilantro.
And now for the details…
Yep, I’m pulling a buttload of previous recipes into this one. The Garlicky Chimichurri sauce and Creamy Buttermilk Cole slaw find new meaning in these delicious tacos that are sure to be a crowd pleaser. And is that the Ratatouille recipe in the background as an optional side to this meal? Oh you bet your sweet ass…ets it is.
I had actually made all these elements separately earlier and realized how complementary they would all be together as one. And so… these tacos were born!
Flank steak, although flavourful and meaty, is a fairly tough cut of meat. Luckily, that also means that it is usually quite affordable, although the trendiness has boosted its market value of late. Flank steak needs the chimichurri marinade to help break it down to provide its juicy, tender grilled perfection for this dish. In addition to marinating, we will be cutting the steak across the grain, which will help give the impression of tenderness.
We will start by marinading our steak in the chimichurri sauce. Add the steak and about 3/4 of the chimichurri sauce into a ziploc bag. Reserve the rest of the chimichurri in the fridge to serve with the tacos. If you are environmentally conscious and do not want to waste a bag, feel free to use a container that you can seal. Just makes sure the steak is evenly coated by the marinade, and try to turn it over partway through its marinading process. Let the steak sit in all that savoury scrumptiousness in the fridge overnight. Think of it as treating you steak to a spa-like body treatment. Everything needs to fully sink in.
You can prepare the cole slaw the night before when you are getting the steak ready for its body wrap, or just before you are ready to serve the rest of your meal. I would recommend the day before, though, since I feel cole slaw tastes better the next day. You won’t need to whole recipe of slaw for the tacos, and since it keeps so well in the fridge, you will be stocked with a side dish for a couple of days afterward!
Remove the flank steak from it marinade, and throw away the leftover marinade. Barbecue the steak on medium-high heat, until your preferred level of doneness. This site has a great chart for the different temperatures to aim for, and estimated cooking times.
Once the steak is done cooking, remove it from the heat and let it rest for at least 10 minutes prior to cutting. When you are ready, cut it against the grain. Cutting it against the grain will make the bite feel less stringy, since you have already cut the muscle fibre short, giving it the feel of tenderness when you are eating.
While you are waiting for the steak to rest, you can prepare your crème fraîche and tortillas. The crème fraîche is the easiest, stirring it together with the oil until they have mixed completely. Once you are done, heat the canola oil to medium-high heat, then place the tortillas in the hot oil, one at a time, flipping after only about 20 seconds. You have to watch this quite closely, cooking too long will result in crunchy edges and the tacos will fall apart when you try to bend them to eat. Transfer them from the heat to a paper towel-lined plate.
When the tacos are ready, serve them with the steak, reserved chimichurri, chipotle crème fraîche, cilantro, and cole slaw. Assemble your tacos at the table, and enjoy!
Happy eating.
