BBQ season is here and this is by FAR MY FAVORITE season EVER! There is something about the smell of fresh BBQ, charcoal, and burning mesquite wood that does something to me. You ever smelled something that instantly brings you comfort? BBQ does that to me. Maybe it's because my summers as a child is where I did the most celebrating, the most growing. I grew up Muslim so we didn't celebrate the holidays like that. With the exception of birthdays and the New Year, holidays just weren't a part of my life. But when summer rolled around we had so many things to celebrate including my brother's birthdays. (Ironically, they were all born in the summer.)
The warm weather of the summer made every day feel like a party. I've always looked forward to seeing my family, listening to the sh*t talk my family would dose out to each, digging my hand in the cooler stealing soda, and most importantly my cousins. Man those were the days.
You know one thing I remember about BBQ season? Is being hungry until the food was done. When black people told you the food would "be ready" at 2 they meant 5. For some reason the day of a BBQ no one seems to cook. So you starved until you get to the cookout.
This Chimichurri Steak Breakfast Tacos was created for all those people who need a meal before the food is "ready". If you are the host don't starve your guest before the cookout, those memories of stomach pains still haunt me. Make these Chimichurri Steak Breakfast Tacos as a brunch/lunch appetizer for your guest who shows up on time.
The best chimichurri sauce is made from fresh herbs and vegetables. People often make chimichurri with dried seasoning, which is fine but you won't get the real flavor doing it that way. In this recipe, I am going to show you how to add a few more ingredients to the traditional way to create a BOMB, UNIQUE FLAVOR your guest will love.
You can make chimichurri sauce the day before if you are planning to serve it at a BBQ but personality I like making it a few hours before for maximum freshness!
The politics of what type of steak to use isn't as important as making sure the steak is marinated, tender, and JUICY. This recipe is made with flank steak but you can use skirt steak if you like. If you like your meat lean use flank steak. Also, if you are short on time flank steak is best to use because it is not as tough as skirt steak.
If you don’t have Lupita’s seasoning you should be able to recreate this recipe with the products you have in your cabinet 🙄.
Here's a shopping list/checklist of the things you will need:
- shallots or red onion
- flat-leaf parsley
- fresh oregano
- garlic cloves
- kosher salt
- freshly ground black pepper
- red pepper flakes
- extra virgin olive oil
- red wine vinegar
- corn tortillas
- flank steak
- 2 fresh oranges
- dried parsley
- black pepper
- Mexican oregano
- granulated onion
- granulated garlic
- green hatch chili seasoning
- chile pepper
- sea salt
- food processor
- grill or cast iron pot
First, marinate your steak with fresh-squeezed orange juice and a few sprinkles of salt. Cover and refrigerate for about 1 hour. This step is optional but I like to marinate my steak.
Put the shallot, jalapeño (gutted), fresh parsley, fresh oregano, fresh garlic cloves, salt and black pepper into a food processor, and pulse until it looks similar to pico de gallo. If you like your chimichurri a bit more "sauce like" pulse it a bit more. Do not over-process the chimichurri you want to see the fresh herbs and vegetables.
Transfer the chimichurri to a bowl and stir in the extra virgin oil, a splash of vinegar, and a dash of pepper flakes—to make the chimichurri into a sauce.
Let it marinate.
Grill Your Steak
The easiest way to impress your guest or family is by making a perfect steak! You can use a cast-iron pot or grill to give your steak a perfect sear.
1) Season your room temperature steak with dried parsley, black pepper
coriander, cumin, Mexican oregano, granulated onion, granulated garlic, green hatch chili seasoning, paprika, chile pepper, and sea salt.
2) Grill your steak! If you didn't marinate your steak then I would not recommend you cook it well done, you will dry the steak out. Medium well is a good temperature to cook the steak. If you have a thermometer the internal temperature should be 145-155°. Also only flip your steak once! Cook for 5 mins on each side.
3) Once you reach your desired temperature take the steak off the grill and let it rest for about 5 mins.
4) Always slice flank steak against the grain, so that the slices of steak are tender and easy to chew—if you cut with the grain (i.e. the way the muscle fibers are aligned) you’ll wind up with tough steak pieces, no matter how thinly you’ve sliced them.
5) Lightly grill your tortillas, cook your egg to your preference, and top the tacos off with your chimichurri.
If you want to get all fancy add radish for garnish and an extra crunch!
Until next time peace,