Chimichurri Steak Tacos

Ingredients

• 3 pounds flank steak
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons paprika
• 2 teaspoons Mexican oregano
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 2 limes, juiced
• 10 corn tortillas
• 1 cup Cotija cheese
• 2 cups cilantro, chopped, reserved
• 2 cups guacamole
• 1 red onion, sliced, pickled
• 1 cup (packed) fresh Italian parsley
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 2 garlic cloves
• 1 teaspoon crushed red pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

Instructions

1. Place steaks in a plastic food grade safe bag. Season meat with salt, pepper, paprika, oregano, garlic, olive oil, and lime juice. Allow to marinate in the refrigerator for an hour or over night.
2. When ready to prepare, preheat grill to medium heat. Grill steak for 7-9 minutes per side, turning once until a meat thermometer reads 140-145.
3. Remove from heat and allow to rest for 5 minutes before slicing.
4. While steak is resting, prepare the chimichurri sauce, by pulsing parsley, olive oil, red wine vinegar, garlic, crushed red pepper, cumin, salt, and 1 cup cilantro through a food processor until slightly smooth.
5. To serve the tacos, heat tortillas on a grill, remove and place steak, chimichurri, Cotija, cilantro, pickled red onions, and guacamole.