Flank Steak Tacos with Avocado Crema & Chimichurri
Today, we’re thrilled to share a recipe that captures the essence of our dedication to quality and flavor—the Flank Steak Tacos with Avocado Crema & Chimichurri. This dish is a beautiful symphony of vibrant flavors, designed to complement our diverse wine selections. Featuring tender flank steak seasoned with a blend of spices, topped with a creamy avocado crema and a zesty chimichurri, it’s perfect for any gathering. Each bite brings a burst of flavor that pairs wonderfully with a glass of our wine, embodying the spirit of Brooks Wine’s commitment to culinary excellence and sustainable, biodynamic farming. Enjoy this delightful recipe and let it transport you to the picturesque settings of Oregon wine country, where every meal is an experience and every glass tells a story.
Recipe Information
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Serving Size: 2
Total Servings: 1
Ingredients
- 1 lb flank steak
- 1 tbsp ground cumin
- 1 tbsp paprika
- 2 tsp garlic powder
- ½ tsp cayenne
- 1 tbsp salt
- 1 tbsp black pepper
- 4 garlic cloves
- 1 bunch parsley
- 2 tbsp olive oil
- 2 tsp chili flakes
- 1 shallot, quartered
- 1 tsp dried oregano
- 1 cup + 2 tbsp Vinegar
- 1 cup water
- 6 corn tortillas, lightly toasted
- 3 avocados, skin and pit removed
- 1 cup sour cream
- 2 bunches cilantro
- 2 limes juiced + 4 lime wedges for garnish
- 1 onion, thinly sliced
- Cotija cheese, to taste
- 1 tbsp sugar
Directions
Combine the cayenne, garlic powder, paprika, cumin, 1 tsp salt, and 1 tsp black pepper in a small bowl. Sprinkle this mixture on both sides of the flank steak.
Heat a large pan or a flat top. Add 2 tbsp olive oil and gently sear both sides of the flank steak. Let rest for 5 minutes, and then cut on a bias.
In a blender, add the sour cream, avocado, lime juice, a pinch of salt, and one bunch of cilantro leaves, and puree until smooth.
To make the pickles onions take a saucepan and heat the sugar with 1 tbsp salt, water, 1 tsp chili flakes, and 1 cup vinegar. Bring to a gentle boil until the sugar dissolves. Pour this liquid over the onions and let sit for 4 hours or overnight.
To make the chimichurri, place one bunch of cilantro, parsley, remaining chili flakes, oregano, olive oil, garlic cloves, shallot, and a large pinch of salt into a food processor, and mix until well combined.
To assemble, take your tortillas and place the avocado cream on the bottom. Add the pickled onion, flank steak, cilantro leaves & cotija cheese. Garnish with a lime wedge for an extra kick. Enjoy!
Suggested wine pairing
