Take your tacos to the next level with a drizzling of garlicky cilantro chimichurri. This herbaceous spread is loaded with cilantro, onions, garlic, paprika, red wine vinegar, and extra virgin olive oil.
It comes together in no time flat but adds a lot of zip to your taco spread! It’s also great over roasted potatoes!
Thank you to Herbivorous Butcher for sponsoring today’s post! The contents, photos, and opinions expressed are fully my own.
It’s time again for another collaboration with the Herbivorous Butcher! The Herbivorous Butcher is a vegan butcher shop & cheesemaker based out of Minneapolis.
Not only can you get seitan & non-dairy cheeses aplenty at their brick & mortar location, you can also get their specialty packages and a la carte items mailed right to your door. (They ship to all 50 states in the U.S. & Puerto Rico.)
You may remember I partnered with them at Valentine’s Day when I shared how to use their sausage in a luxurious creamy vegan risotto with mushrooms. (The risotto can also be repurposed into vegan arancini!)
Then in the spring, I featured them again with barbecue side dishes to use alongside their grill pack.
As grilling season is winding down, it’s time to give a sneak peek of their next pack – the Taco Pack. Plus, I’m going to share how to use their Porterhouse steak in tacos alongside a garlicky cilantro chimichurri sauce.
Here’s what’s included in the taco pack:
- Chorizo – 13 ounces
- Porterhouse steak – 12 ounces
- Shredded chicken – 7.5 ounces
- Queso – 16 ounces
- American cheese – 8 ounces
The taco pack isn’t officially available for order on their website (theherbivorousbutcher.com) until October. However, I got an early look (and taste!) at everything inside. Here’s the lowdown…
The seitan chorizo is a dream to use, because no additional seasonings are required. You want to make a taco or burrito bowl? Just brown the chorizo, and it’s ready to go.
The chorizo has a nice softness to it. So I like to pinch off sections with my fingers as I add them to a hot skillet with a little oil for browning.
Some of my favorite ways to use the chorizo include as a topping on nachos, added to a tofu scramble, on a vegan taco pizza alongside or instead of spicy black beans, and in a vegan taco salad with a crisp tortilla bowl.
It’s great with a drizzle of Herbivorous Butcher queso on top!
By the way, the chorizo freezes well, if you want to save some for later.
Herbivorous Butcher shredded chicken is made with jackfruit and gluten-free. It’s the product that really made me fall in love with jackfruit.
They are like magicians turning an unripe fruit into smoky shredded chicken that I can’t stop eating by the forkful.
(I tried it for the first time when I was checking out vegan restaurants Minneapolis a couple years ago. My friend is gluten-free, and it was really nice having a GF addition for our vegan charcuterie board dinner.)
Herbivorous Butcher shredded chicken is great in a refried bean quesadilla, on top of nachos, in soft corn tortillas, or in a burrito bowl with brown rice, guacamole, salsa, and spinach.
The shredded chicken also freezes well, if you’d like to space out how quickly you eat through the Taco Pack.
Velvety queso from Herbivorous Butcher has a mild start & then kick at the finish.
Warm it low & slow on the stove, making sure to stir it while it warms. Or put it into a microwave-safe container, and warm it that way. (Again, you’ll want to stop a couple of times to stir for even warming.)
Take a container of queso to a party for quick & tasty dipping. Or use it for a monstrous platter of nachos.
Of course, it goes well with the chorizo, shredded chicken, and porterhouse steak that are included in the taco pack. (Steak nachos? Yes, please!)
And rounding out the pack is American cheese. Pro-tip on the American cheese: Freeze it for 20 minutes to solidify. Then grate it on top of your tacos!
I used it here on lentil & black bean tacos using the mixture from my vegan burrito bowl.
Porterhouse steak tacos with cilantro chimichurri
Now let’s talk about those steak tacos with cilantro chimichurri sauce!
If you’ve ever made pesto, then you can definitely make chimichurri. Think of it as Argentinean pesto. Except instead of having a base of fresh basil, you use parsley, or in my case, cilantro.
Parsley is the usual leafy green for chimichurri. But parsley is not my favorite. So I swapped it out for cilantro instead. However, if you’re one of those people who thinks cilantro tastes like soap, feel free to use parsley. Or if you like both, do half and half!
How to make cilantro chimichurri
Put the following into a food processor:
- Chopped onion
- Minced garlic
- Red wine vinegar
Cover & turn the food processor to low. While the blade is running, add extra virgin olive oil.
Then move the chimichurri to a covered container, and pop it into the refrigerator.
Let it sit for at least three hours or even better, overnight. The garlic intertwines with everything, and the onion & cilantro mellows. So it’s best not to make any recipe adjustments until after the flavors have had a chance to fuse.
Once you’re ready to use the cilantro chimichurri sauce, taste for any adjustments you might want to make. Add a little more red wine vinegar for tang. Or if the sauce is thicker than you’d prefer, add a Tablespoon of water or an extra Tablespoon of extra virgin olive oil.
Serve the cilantro chimichurri sauce over slices of grilled Herbivorous Butcher steak.
How to grill Herbivorous Butcher steak
To grill the Herbivorous Butcher steak on an outdoor grill, I recommend leaving it whole. Bring the grill to around 500 degrees, and grill on both sides until you get nice, dark grill marks. Then remove the steak from the grill, and cut it into slices.
To grill indoors on a grill pan, bring the pan to a medium high heat with a spritz of oil. Cut the steak into slices, and lay them out across the skillet.
Grill for about 3 minutes on one side, until you get dark grill marks. Flip and grill for about 3 more minutes, until that side has nice grill marks too.
Finally, warm some corn tortillas one by one in a skillet or on the grill to make them pliable. Then fill them up!
Vegan steak tacos with cilantro chimichurri sauce go well with:
- Diced tomatoes
- Guacamole or sliced avocado
- Shredded cabbage or spinach
Depending on how thinly you slice the steak, how much you fill the tacos, and the size of your corn tortillas, one steak can accommodate about 10 to 12 tacos.
Cilantro chimichurri sauce
- Put cilantro, chopped onion, minced garlic, 1 1/2 Tablespoons red wine vinegar, paprika, and salt into food processor.
- Put on the cover & turn the food processor to low. While the blade is running, pour 3 Tablespoons extra virgin olive oil through the chute. Stop to scrape down the sides once, so that everything is evenly incorporated.
- Move the cilantro chimichurri to a covered container. Refrigerate for at least 3 hours, and preferably overnight, so that the flavors have a chance to fuse.
- Once you are ready to serve the cilantro chimichurri, taste for any adjustments. If you'd like more tang, add 1/2 Tablespoon more of red wine vinegar. If you'd prefer a thinner sauce, add a Tablespoon of water or an additional Tablespoon of extra virgin olive oil.
Recipe video music: https://www.bensound.com/royalty-free-music
This is a sponsored post with a brand that I use in my own home. Posts like these help me keep fresh recipes coming your way!