Chimichurri Tacos (Steak or Portobello)

Directions

• Prepare homemade chimichurri.
• Prepare homemade pickled red onion.
• Caramelized Onion
• Heat a generous amount of olive oil in a stove-top pan over medium-low to medium heat. Add sliced onions.
• After about 5 minutes sprinkle some salt over the onions.
• All the onions to cook down for approximately 20 minutes until they begin to caramelized. Add more olive oil if needed. The key is to stir often enough so they don’t burn, but not too often that they don’t brown. Turn your stovetop down if you think they will start burning.
• Prepare Steak/Mushrooms
• Preheat oven to high broil.
• Steak Option: If you are using flank steak, pound the meat out to help it tenderize. You can also let it marinate overnight in a olive oil/worcestershire/garlic/lime mix. If you are using filet, you can skip this option as it will already be tender.
• Plant Based Option: Clean the portobello mushrooms and make sure they are completely dry. (This way the mushrooms grill more quickly). Slice into medium thickness.
• Season the steak or mushrooms with salt, pepper, and smoke paprika.
• Prepare a cast iron skillet over medium-high heat. Add olive oil into the pan and allow to warm. Add smashed garlic and allow to cook, but do not let it burn.
• Add steak or mushrooms to the hot pan and grill to your preference. Add splashes of worcestershire sauce while grilling.
• Remove steak from pan and allow to rest for 10 minutes before slicing.
• Assemble Tacos
• Place flour tortillas in oven on broil. Allow them to get crispy to your preference.
• Remove tortillas from oven and top with steak/mushrooms, caramelized onion, chimichurri, avocado, tomato, pickled onion, cilantro leaves, and lime juice.