Name: Flank Steak Tacos with Green Onion Chimichurri & Lime-Dressed Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 1 small bunch cilantro; 1.02 kg flank steaks; 2 small bunches green onions (scallions); 1 ½ limes; 1 ½ red bell peppers; 18 small corn tortillas; black pepper; crushed red pepper; extra virgin olive oil; garlic powder; mayonnaise; red wine vinegar; salt

Flank Steak Tacos with Green Onion Chimichurri & Lime-Dressed SaladFlank Steak Tacos with Green Onion Chimichurri & Lime-Dressed Salad — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

1 small bunch cilantro

1.02 kg flank steaks

2 small bunches green onions (scallions)

1 ½ limes

1 ½ red bell peppers

18 small corn tortillas

black pepper

crushed red pepper

extra virgin olive oil

garlic powder

mayonnaise

red wine vinegar

salt

Instructions

Wash and dry the fresh produce.

Trim and cut green onions crosswise into thin pieces. Place half in a small bowl and half in a large bowl. (Set large bowl aside for the salad.)

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the small bowl with the green onion along with vinegar, water, oil, and spices. Stir to combine the chimichurri and set aside.

Juice limes into the large bowl with the green onion. Add mayo, salt, and pepper, then whisk to combine the dressing.

Trim, seed, and slice bell peppers lengthwise into thin strips. Add to the bowl with the dressing.

Chop (or tear) lettuce into bite-sized pieces. Add to the bowl and toss to combine the salad; set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a cutting board; slice crosswise into thin strips. Season with salt and pepper.

Once the skillet is hot, add oil and swirl to coat the bottom. Add steak and stir-fry until just cooked through, 4-5 minutes. Remove from heat.

Warm tortillas in another skillet, oven, or microwave (optional).

Divide tortillas between plates; fill with a small portion of salad, then top with steak and chimichurri. Serve with remaining salad on the side and enjoy!

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