Flank Steak Tacos w/ Chimichurri

Ingredients

For the Seasoning:

• 2 tablespoons of garlic powder
• 2 tablespoons of onion powder
• 2 tablespoons of cumin
• 2 tablespoons of oregano
• 2 tablespoons of chili powder
• 1 tablespoon of crushed red pepper
• 2 tablespoons of Kosher salt

For the Chimichurri Sauce:

• 4 finely minced cloves of garlic
• 1 finely minced small shallot
• 1/2 cup of chopped fresh cilantro
• 1/2 cup of chopped fresh parsley
• 1/3 cup of chopped fresh oregano
• 1/4 cup of red wine vinegar
• 1/4 cup of olive oil
• Kosher salt and fresh cracked pepper to taste

For the Tacos:

• 1 pound flank steak
• 1 thickly sliced yellow onion
• 1 thinly sliced avocado
• 3 tablespoons of olive oil
• 10 corn tortilla shells
• limes for garnish
• queso fresco

Instructions

• For the Seasoning: Combine all ingredients together in a small bowl and set aside
• For the Chimichurri Sauce: Combine all ingredients together in a small bowl and mix until merged.
• For the Steak: Add 1 tablespoon of olive oil to a plate along with 2 tablespoons of the seasoning blend and mix together. Next, add the flank steak and coat on all sides with the olive oil-seasoning blend and let marinate for at least 20 minutes.
• • In a large saute pan on high heat with 1 tablespoon of olive oil, add the onions and caramelize. Once brown remove them from the pan.
  • In the same pan on high heat, add in the marinated flank steak and sear on both sides for 3 minutes or until golden brown and a medium-rare internal temperature is achieved.
  • Let the meat rest on a cutting board for 2 to 3 minutes before thinly slicing against the grain.
  • To plate: Place a small amount of the sliced flank steak inside of a corn tortilla shell and top off with 1 tablespoon of chimichurri sauce, caramelized onions, sliced avocado, and queso fresco. Garnish with limes.