8 – 10 ounces sirloin steak, flatiron steak, skirt steak or flank steak
3 tablespoons sour cream
2 – 4 tablespoons cream or half-and-half
4 – 6 flour tortillas
1 cup loosely packed Italian parsley leaves
1 cup loosely packed cilantro leaves
1 medium clove garlic, peeled and cut in half
1 jalapeno chile, seeded and cut into chunks
1 tablespoon lime juice (from 1 small lime)
1 tablespoon red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon kosher salt (or 1/2 teaspoon fine salt)
1/4 teaspoon fresh ground black pepper
Pico de Gallo
1 small tomato
1/4 very small onion, chopped (about 3 tablespoons)
1 small jalapeno, seeded and chopped (about 2 tablespoons)
1 tablespoon chopped fresh cilantro
Pinch cumin 1/2 teaspoon kosher salt (or to taste)
1-2 teaspoons fresh lime juice
Steak tacos with chimichurri sauce
Sprinkle both sides of the steak generously with salt and let sit for 15 to 30 minutes. Meanwhile, heat a medium cast iron or other heavy skillet over medium high heat. Brush with a coat of oil.
While the steak is resting and the pan is heating, mix together the sour cream and enough cream to get the consistency you like. The smaller amount of cream will result in a spoonable sauce; the larger amount will make it pourable.
When the pan is hot, add the steak (if it looks wet, blot it with paper towels to minimize splattering). Cook for 3 to 5 minutes, depending on how thick the steak is. Turn and cook the other side for 2 to 4 minutes, or until the steak is medium rare. Let the steak rest for a few minutes, uncovered.
While the steak is resting, heat a small non-stick or cast iron skillet over medium heat. Have a large piece of foil nearby. One at a time, heat the tortillas on both sides until they brown in spots and puff slightly, and then place them on the foil. When they’re all heated, seal the foil over the tortillas and place in a low oven or warming drawer to keep warm. (If you like, you can simply stack the tortillas on the foil, wrap and heat in the oven.)
Slice the steak against the grain into thin pieces (about 1/4 inch thick). Place in a bowl and toss with about half of the chimichurri sauce, adding more depending on how much steak you’ve cooked. The slices should be coated generously but not swimming in sauce.
To serve, place several slices of steak on a tortilla. Top with pico de gallo (see below) and spoon or drizzle a little sour cream over each taco.
For the chimichurri:
If using a food processor, drop the garlic and jalapeno chunks down the chute while the machine is running to mince them. Turn off the machine and add the herbs, lime juice, vinegar, salt and pepper. Process until the mixture is finely chopped but not completely smooth. Add the olive oil about a tablespoon at a time and process until the sauce is emulsified. It may separate over time; simply stir the oil back in before using. Season with salt and pepper, adjusting to suit your tastes.
If you’re not using a food processor, finely chop the herbs. Mince the jalapeno and garlic and add to the herbs. Stir in the lime juice, vinegar, salt and pepper. Whisk in the oil a little at a time.
For the pico de gallo:
Seed and chop the tomato (you should have about 1/3 cup chopped). Mix the tomato with the chopped onion, jalapeno and cilantro. Add the cumin, salt and lime juice and stir gently. Adjust the seasoning. (For extra tomato flavor, strain the seeds out of the tomato liquid and use the liquid in place of some of the lime juice.)