Tacos! We eat them alllll the time. Starting with breakfast tacos and sometimes ending with choco-tacos. We’re lucky enough to live in Austin, Texas where you can pick up homemade tortillas at the grocery store that are still warm from the oven. We never get sick of them!
We were planning on making sous vide filet mignon steak for taco night at home and this cilantro chimichurri recipe totally took our dinner up a notch. Chimichurri is an acidic and herbaceous spread that requires minimal preparation, as it is an uncooked sauce. Originally from Argentina, we encountered chimichurri all across our travels in South America. While traditional chimichurri is made solely with parsley, we added cilantro as well. It adds additional flavor and is perfect for someone who isn’t a parsley fan (aka Karen). This chimichurri recipe can be stored in the refrigerator for future recipes and really brings another level of flavor to your dishes. Try it in tacos, on sandwiches, or as a flavorful sauce for any protein.
For our taco night we topped fresh flour tortillas with refried black beans, grilled onions and sweet peppers, and then topped our masterpiece with steak and our homemade cilantro chimichurri. We can’t wait to hear what delicious meals you top with this cilantro chimichurri recipe!
Cilantro Chimichurri Sauce Recipe
Makes ¾ cup of chimichurri
4 cloves garlic, minced
1 Tsp crushed red pepper
1 Tsp oregano, dried
½ cup parsley, chopped
½ cup cilantro, chopped
1 tbsp red wine vinegar
¼ cup of olive oil
Salt and pepper
Mix all ingredients in a small bowl until well combined. Enjoy!