Chimichurri Steak Tacos

Taco Tuesday in the house!!! Looking for a new taco recipe to spice up your taco Tuesday? Or Wednesday, or Thursday, or Friday... Basically any day is a great day for tacos. I've been searching high and low for a good chimichurri sauce, and this one sure did it. And, not to mention, I feel like steak is such an underrated taco component. Top with the quick pickled onions to go with it, some avocado, and BOOM. Some awesome tacos to spice up your next Mexican Fiesta.

// gluten free

ingredients (serves 2):
2 steak tips
3 mini corn tortillas (gluten free)
crumbled cotija cheese
1/2 avocado
1 lime

for the chimichurri:
1 cup fresh italian parsley leaves
1 tbsp hot pepper relish
1/3 cup fresh cilantro
1/2 cup roasted red bell peppers, chopped
drizzle of olive oil

for the onions:
1/2 cup apple cider vinegar
1/2 cup water
1/2 red onion, thinly sliced

directions: slice up the red onion, and place the slices in a mason jar. bring vinegar and water to boil in a small pot. once the mixture is boiling, pour it over the onions and set aside. you may want to do this in advance to allow enough time for pickling and cooling. heat up a cast iron skillet with some olive oil, and season steak on both sides with salt and pepper. add the steak, and cook about 6 minutes per side (or until cooked through to your liking). let the steak rest after cooking for approximately ten minutes. prepare the chimichurri by combining parsley, cilantro, pepper relish, roasted red peppers, salt and pepper, and olive oil. warm the tortillas in a pan on medium-high heat or in a warm oven (150-200 degrees for a few minutes). slice steak and assemble tacos, adding steak, onions, avocado, chimichurri, and cotija cheese. squeeze some lime over the tacos and enjoy!