We have discovered a “new” spot for healthy, fast, and tasty lunches. We have also included this restaurant as a destination for dinners on those jam packed nights when we refuse to succumb to a burger joint as a mealtime option. The restaurant is Unforked. Our family enjoys the diverse menu and we especially enjoy all of the tacos folded up in a flour tortilla.
Since our food consulting business is based on dinner around the table, it was just a matter of time until I developed a recipe to try and mimic one of my all time menu favorites at Unforked.
The secret for these Chimichurri Steak Tacos lies in the meat and how it is prepared before you begin. I purchase top sirloin from Steve’s. The butchers at Steve’s are so helpful. When I explained to the butcher what I was trying to accomplish, he suggested that he slice the sirloin into very a very thin piece, horizontally. Wow! Great idea and it works so slick for this recipe. The meat is sliced so thin that it is actually easier to prepare in a grill skillet rather than heating up the outdoor grill. Of course, once again when I serve this for dinner, our 13-year old requests only meat and cheese in her taco. Just another reason I adore this recipe–it is suited for everyone’s taste.
I hope you and yours will enjoy this recipe around your dinner table very soon.
Chimichurri Steak Tacos
1 tablespoon olive oil
1 to 2 yellow onions, thinly sliced*
3/4 to 1 pound top sirloin, sliced very thin and then into thin strips
Salt and pepper to taste
6 to 8 flour tortillas, warmed
1/4 cup queso fresco cheese crumbles
Chimichurri Sauce
3 cloves garlic
1/2 cup Italian (flat leaf) parsley
1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme leaves
2 teaspoons fresh oregano leaves or 1/4 teaspoon dried oregano leaves
1/2 teaspoon dried red pepper flakes
Zest of one lemon
1 tablespoon fresh squeezed lemon juice
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Heat olive oil in a medium skillet over medium high heat. Add onions and reduce heat to medium low. Continue cooking onions, stirring occasionally, for about 15 minutes until very tender and almost caramelized. Remove from heat.
Heat a grill skillet over medium high heat. Add steak slices and season with salt and pepper. Cook until desired doneness, turning halfway through.
To prepare Chimichurri Sauce add all ingredients to food processor or blender. Process until smooth.
Place a spoonful of onions and the cooked steak strips in the center of a warm tortilla. Drizzle with Chimichurri sauce. Sprinkle with cheese crumbles.
Tip: Take the extra time to heat tortillas in the oven. Wrap the tortillas tightly in foil and heat at 350ºF. for about 5 to 10 minutes or until warm.
Makes 6 to 8 tacos.
*Unforked does not cook the onions. If you are in a hurry, you can omit cooking the onion. We prefer the taste and texture of cooked onions.
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