1 bunch Italian parsley leaves (about 1 cup packed)
¾ cup olive oil
¼ cup fresh lime juice
2 teaspoons ground cumin
¾ teaspoon kosher salt
For the Pico de Gallo sauce:
4 ripe tomatoes, chopped
½ medium red onion, chopped
2 green onions, white and green parts, sliced
1 serrano chili, minced
1 handful cilantro leaves, chopped
2 cloves garlic, minced
1½ limes, juiced
¼ cup extra virgin olive oil
1 teaspoon salt
Steak and Marinade Instructions:
In a bowl, mix together ingredients for the marinade, except the corn tortillas. Place steak and onions in a gallon-size zip top bag and pour marinade over the steak. Seal and turn several times to coat well. Let sit at room temperature for at least 30 minutes or up to 3 hours refrigerated, turning occasionally.
Prepare chimichurri and pico de gallo.
Lightly grill or griddle corn tortillas until soft and pliable. Wrap and keep warm.
Bring steak to room temperature if it has been refrigerated before grilling. Pre-heat grill and cook steak on medium-high heat to desired doneness, or an internal temperature of 135 degrees. Cover with foil and let rest. Before assembling tacos, slice thinly across the grain.
Chimichurri Sauce Instructions:
In a food processer, place jalapeño, garlic and onion and pulse several times. Add cilantro and Italian parsley and pulse again. With food processor running, add olive oil, lime juice, cumin and salt. Set aside.
Pico de Gallo sauce Instructions:
Mix ingredients together and set aside.
Portion out desired amount of sliced grilled steak onto each warm 5-inch corn tortilla.
Top with pico de gallo and chimichurri sauce.
Additional garnishes: avocado, cotija cheese, cabbage slaw, diced red onion.