Steak Your Tortilla Claim
Argentine-Style Grilled Ribeye Sliced for Tacos with Classic Chimichurri
40 minutes
Serves 4
DinnerSouth AmericanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by Argentine grilling traditions, this dish takes glorious ribeye off the asado and straight into taco territory. You’ll learn the secret of chimichurri’s bold flavor and how resting steak is not just polite, it’s science.
Equipment needed
- Grill or grill pan
Ingredients
Yield
4
Instructions
- 01In a medium bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir well and let sit at least 20 minutes to let the flavors bloom.
- 02Pat the ribeye steaks dry with paper towels. Season both sides with the remaining 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, smoked paprika, and cumin. Drizzle lightly with olive oil.
- 03Preheat a grill or grill pan over high heat until very hot.
- 04Grill the steaks for 3 to 4 minutes per side for medium-rare, or to desired doneness. Remove from the grill and let rest on a cutting board for 7 minutes.
- 05While the steaks rest, wrap the tortillas in foil and place on the grill for 2 to 3 minutes until warm and pliable.
- 06Thinly slice the steaks across the grain.
- 07Fill each tortilla with slices of steak, then generously spoon over chimichurri. Serve with lime wedges for squeezing.
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