Balsamic-Marinated Steak Tacos

Balsamic-Marinated Steak Tacoswith Goat Cheese and Chimichurri Sauce

Tacos are part of the cultural lexicon—see emoji—which means it’s time to get fluent just in time for Cinco de Mayo. Ramp up your studies with this dish of tender balsamic-marinated steak atop warm flour tortillas. Springtime pea shoots and crisp radishes lend crunch and seasonal color. Spicy Argentinian chimichurri—think traditional green sauce for slathering over grilled meat—is made with fragrant parsley, red wine vinegar, and crushed red pepper.

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    Prep & cook time
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    By Chef Michelle

    By Chef Michelle

    Ingredients & Equipment

    What we send

    • red radishes
      red radishes
    • fresh parsley
      fresh parsley
    • pea shoots
      pea shoots
    • Beef Inside Round Trimmed & Pinned 1/2" Thickness 2/5 oz (10-oz Total )
      Beef Inside Round Trimmed & Pinned 1/2" Thickness 2/5 oz (10-oz Total )
    • balsamic vinegar
      balsamic vinegar
    • garlic powder
      garlic powder
    • onion powder
      onion powder
    • dried rosemary
      dried rosemary
    • dried thyme
      dried thyme
    • red wine vinegar
      red wine vinegar
    • crushed red pepper
      crushed red pepper
    • flour tortillas
      flour tortillas
    • crumbled goat cheese
      crumbled goat cheese

    What You'll Need

    • olive oil
    • kosher salt
    • black pepper
    • large resealable plastic bag (optional)
    • 12" large pan