Ingredients

The following ingredients have 6 Servings
  • 1 cup packed cilantro
  • 1 cup packed Italian parsley
  • Juice of 2 limes
  • ½ cup olive oil
  • 2 tablespoons white wine vinegar
  • ¼ red onion, chopped
  • 2 cloves garlic
  • ½ jalapeno, seeded
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground cinnamon
  • Juice of 1 lime
  • 1.5 lbs steak of your choosing, 1 inch thick (I used strip steak)
  • 1 head napa cabbage, chopped
  • 6 flour tortillas or 12 corn tortillas, to serve
  • Salsa, to top
  • Cotija or Queso Fresco, to top

Instruction

  • Start off by making the chimichurri. Pulse jalapeno, garlic, and onion in a food processor to chop. Add in the cilantro and parsley and pulse again. Add in the remaining ingredients and pulse until you reach your desired consistency. Set aside.
  • In a small bowl, combine the chili powder, garlic powder, onion powder, salt, pepper, and ground cinnamon.
  • Brush the lime juice on the steaks and rub with the spice mixture. Grill or broil the steaks for 5 minutes on each side for medium rare. Once cooked, let the steak rest for 10-15 minutes. Then, slice the steak into thin strips.
  • Warm the tortillas if desired, and fill with cabbage, steak, salsa, chimichurri, and cotija. Serve.