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7 min · Dinner
Marinade
4 cloves garlic
½ Cup olive oil
½ Cup or 2 squeezed oranges, orange juice (optionally sub lemon/lime)
3 Tbsp soy sauce
1 tsp salt
2 tsp black pepper
Chili power/cayenne pepper to taste
2 lbs tri-tip, picanha, skirt, or other grilling steak (optionally chicken thighs, firm tofu, seitan)
Chimichurri Sauce
4-6 cloves garlic
1tsp salt
2 shallots
1 large bunch parsley
1 large bunch cilantro
6 limes, juice of
1/2 Cup olive oil
1 Tbsp black pepper
Other Ingredients
3-4 yellow sweet onions, halved
10 jalapeno peppers
32 corn tortillas
1 bunch radishes
Can be stretched with simple rice and beans sides or scaled up/down to fit your group.
These straightforward and simple steak tacos come together quickly with some limited pre-trip prep work. Marinade and chimichurri can both be done in advance of putting on,
Marinate protein (up to 3 days in advance, or riverside)
Crush 4 cloves of garlic into a paste or finely chop.
Combine garlic with olive oil, orange juice, salt, pepper, soy sauce.
Place steak/chicken with marinade in a Ziploc bag and store refrigerated or in a cooler for 30 minutes or up to 3 days. Tofu and other plant proteins will absorb marinade more quickly so consider marinating same-day.
Assemble chimichurri
Crush 4 cloves garlic or finely chop.
Finely chop parsley and cilantro (including most of the stems, very fine).
Finely chop shallots.
Combine produce in a mixing bowl with olive oil, lime juice, salt, pepper. After a few minutes the lime juice will wilt the herbs down to a more manageable volume, so mix again.
Chimichurri can be prepared up to 3 days in advance and stored in a Tupperware or Ziploc.
If preparing sides (Spanish rice, black beans, etc.), start those once protein is marinating. Grilling will happen quick and you don't want to be waiting! Cuban style black beans go well on the side. A few cubes of bouillon, an onion and some paprika will church up a pot of rice.
Grill protein over charcoal or in a cast iron on high heat a few minutes each side until cooked to your preferred doneness. Suggest medium rare steak, 165 internal for chicken thighs (thoroughly). Marinade will help prevent chicken or tofu from becoming too dry. Rest on a cutting board.
Grill whole jalapenos, halved onions with olive oil until charred on both sides.
If you're cooking in a cast iron, chop onions into 1/4in pieces first and cook jalapenos first.
Let rest in a covered bowl and chop before serving.
Just before serving, warm tortillas gently in a stack over grill or in a dry pan, flipping frequently.
Complete final minor prep work for serving. Slice radishes into thin medallions, roughly chop grilled onions, slice protein into taco-sized strips.
Serve. Serving table order should be tortillas, diced protein, grilled onions and jalapenos, chimichurri, and sliced radishes. The chimichurri has plenty of acidity but you can optionally serve with quartered limes.
