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Balsamic-Marinated Steak Tacos

Balsamic-Marinated Steak Tacos with Goat Cheese and Chimichurri Sauce

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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.
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy

    Ingredients & Equipment

    What we send

    • red radishes
      • 3 ounces
      • red radishes
    • balsamic vinegar
      • 2 tablespoons
      • balsamic vinegar
    • Beef Inside Round Trimmed & Pinned 1/2" Thickness 2/5 oz (10-oz Total )
      • 10 ounces
      • Beef Inside Round Trimmed & Pinned 1/2" Thickness 2/5 oz (10-oz Total )
    • onion powder
      • 1/4 teaspoon
      • onion powder
    • dried rosemary
      • 1/4 teaspoon
      • dried rosemary
    • garlic powder
      • 1/4 teaspoon
      • garlic powder
    • dried thyme
      • 1/4 teaspoon
      • dried thyme
    • crushed red pepper
      • 1/4 teaspoon
      • crushed red pepper
    • red wine vinegar
      • 1 1/2 tablespoon
      • red wine vinegar
    • crumbled goat cheese
      • 1 ounce
      • crumbled goat cheese
    • fresh parsley
      • 1/4 ounce
      • fresh parsley
    • flour tortillas
      • 6
      • flour tortillas
    • pea shoots
      • 1 1/2 ounce
      • pea shoots

    What You’ll Need

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

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Rinse all produce. Thinly slice radishes. Finely chop parsley leaves, discarding stems. Halve pea shoots. Pat steak dry with paper towel.
    2. Marinate Steak

      Marinate Steak

      In a large shallow bowl or resealable plastic bag, combine balsamic vinegar, spice mix, and 2 tablespoons olive oil. Add steak and turn to coat. Set aside to marinate at room temperature for at least 10 minutes.
    3. Make Chimichurri Sauce

      Make Chimichurri Sauce

      While steak marinates, in a medium bowl, whisk together red wine vinegar, as much crushed red pepper as desired, parsley, and 3 tablespoons olive oil until fully combined. Season with ⅛ teaspoon kosher salt and black pepper as desired. Set aside.
    4. Sear Steak

      Sear Steak

      Heat ½ tablespoon olive oil in a large pan over medium-high heat. Remove steak from marinade, allowing excess to drip off. Season all over with ½ teaspoon kosher salt and black pepper as desired. When oil is shimmering, add steak and sear until browned on outside and medium rare, about 2 minutes per side. Remove from pan and set aside to rest for about 5 minutes.
    5. Char Tortillas

      Char Tortillas

      While steak rests, wipe pan from steak clean and place over medium-high heat. Add tortillas and cook, working in batches if necessary, until lightly charred, 1-2 minutes per side.
    6. Plate Tacos

      Plate Tacos

      Cut steak against the grain into ¼-inch slices and add to tortillas. Top with radishes and pea shoots. Sprinkle over goat cheese and add a drizzle of chimichurri sauce. Happy taco night!
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