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Steak and Roasted Red Pepper Tacos with Chimichurri and Guacamole

Here's a story, about a meat named steaky.

She was growing up with some very lovely girls.

They had flavors very bold, like their mother, flavors perfectly unfurled.

Okay, so they aren't actually related, or even each other's offspring. But these flavor profiles really do seem like they should always live together in a tortilla, that moves to my home, then to my tummy and so on. The steak might be the Marsha, but boy do they sweet roasted red peppers and tangy vibrant chimichurri round it out perfectly.

Okay, so I pretty much use the same steak marinade recipe over and over and over. There is a reason. It is my go to. And for the sake of redundancy: there is a reason that it is my go to. It is my favorite way to marinade to my flank steak. It is partially homemade with the use of one pre made sauce. Tiger Sauce. I have had a love for Tiger Sauce ever since this one restaurant I worked in 15 years ago. Although I have let go of many things from 15 years ago, this flavorful sauce is not one of them.

I say a lot of things are my favorite on this blog. When in reality, sleeping is my only true love. But these tacos are up there with some of my super delicious dishes. Oooh, the delicious word. Naughty Amy. Didn't you learn anything from your Food Network Star days? Allow me to be more specific.

As mentioned above (redundancy is my other favorite thing, haha) this is my go to steak marinade. It is slightly sweet, slightly spicy and does the perfect job of adding flavor to the flank steak. Okay, let add some flavor layers. Roasted red peppers are another love of mine (see, didn't say "favorite", I am learning new words). They add a simple and smooth sweet dimension to the dish. The chimichurri has that herb-y, acidic bite to it. As lastly, what taco would be complete without guacamole? People love my guacamole, just saying. And I love it too, so there is that.

Basically the take away is I have created the mother of all tacos; and I make a lot of tacos. I am not even asking you to commit to eternal monogamy with this particular taco. Lord knows even I cannot do that. But give it a try, and I PROMISE, it will be on your make again list. (You know, just like most of my recipes.)


2 cloves of garlic

1/4 cup olive oil

1/4 red wine vinegar

1/2 cup cilantro 1/2 cup parsley

1/4 tsp salt

1/4 tsp pepper

1/4 tsp red pepper flakes

1 tsp dried oregeno

1. This is a tough one guys. Add all of the ingredients to a food processor and pulse until all of the herbs are in little flecks.

Roasted Red Peppers

(You can buy them, but making them yourself is so simple and the flavor is so much better. IF you wish to roast them yourself, there are two options.

1) If you have a gas stove top, simply put the peppers over open flame till each side is charred. When they have cooled, carefully peel off the charred skin and cut the peppers into strips.

2)If you do not have a gas stove, you can place your peppers on a baking sheet and put them towards the top of your oven. Turn the oven to broil. Broil and flip until each side is charred. When they have cooled, carefully peel off the charred skin and cut the peppers into strips.




tortillas (Tortilla Land is my favorite. It is pressed uncooked tortillas, then you just cook them in a pan for a few minutes.)


Putting it all Together:

1. Begin plating with the tortilla. I really hope you didn't have to read this piece that mystery together. However, if I were to not point out the obvious, someone would inevitably be confused.

(The following are suggestions, you do whatever quantities you want.)

2. Add about 1 tbsp or so guacamole.

3. Add 2-3 slices of grilled marinated flank steak.

4. Add1-2 strips of roasted red peppers.

5. Add 1/2 tbsp chimichurri over the meat and peppers.

6. Top with crumbled cojita, a lime wedge, extra cilantro and some thinly sliced radishes.

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