This shop has been compensated by Collective Bias, INC. and The Coca-Cola™ Company, all opinions are mine alone. #ServeWithACoke #CollectiveBias
This has been a crazy summer for me. Even though I am on maternity leave, it feels like I am constantly on the move ALL THE TIME. With my busy schedule, I love using Hy-Vee’s online shopping to quickly pick-up my groceries, but also be able to stop in and grab anything I may have forgotten at the time of ordering and still being able to pick up my groceries AFTER checking out! This is seriously LIFE CHANGING y’all.
Like, the time I was in the mood for a deliciously grilled and seared steak with an ice cold Coca-Cola™. What’s summer without grilling, am I right?
Grilling doesn’t always just have to be meat. You can twist it up and make it into grilled fillings for tacos.
I’m sharing below my delicious recipe for chimichurri tacos. I stopped into Hy-Vee to grab a flank steak, Mission flour tortillas and Coca-Cola™ to pair with our meal!
You can save $1.50 one package of beef or chicken when you purchase a Coca-Cola™ 8-pack 12oz OR 1 500ml Gold Peak AND any 1 Mission Tortilla. There will be a tear pad in-store while supplies last (expires 9/15/2017).
Ingredients for Chimichurri Tacos
1 cup cilantro leaves, lightly packed
1 cup parsley leaves, lightly packed
2/3 cup oregano leaves, lightly packed
4 garlic cloves, chopped
4 tablespoons olive oil, extra virgin
2 mangos, diced
1 mango, diced
1 teaspoon salt
12 Mission flour tortillas, warmed
1 1/2 pounds of flank steak
salt and pepper to taste
1 cup tomatoes, freshly diced
1 cup onions, freshly diced
1 bag shredded cheddar cheese
Directions for Chimichurri Tacos
Preheat the oven to 350 degrees (will be used for warming the tortillas).
Start the grill (charcoal preferably) for the steak.
Season the flank steak with salt and pepper to your liking.
While the oven is preheating and grill is getting hot, prepare the chimichurri sauce.
In a blender, add in the cilantro, parsley, oregano, garlic, olive oil, 2 diced mangos, and salt in a processor until smooth.
I typically start with the garlic to mince it first in the processor.
Next, I add the diced mango.
And then the rest of the ingredients.
Next prepare your toppings. Dice your tomatoes, onions and remaining mango.
Since my family likes to add their own toppings, I put it on a tray. Notice that the additional diced mango also serves as an additional topping!
Grill the steak until slightly browned and desired doneness.
Let the steak rest for 5 minutes.
While the steak is resting, wrap the tortillas in aluminum foil and put them in the oven for 5 minutes.
Cut the steak across the grain slightly.
Once the tortillas are warm, put the tacos together with the steak, chimichurri sauce, tomatoes, onions and cheddar cheese.
Then serve! Doesn’t this look delicious?
Paired with a great Coca-Cola™ , you’ve got yourself a winning meal.