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Charred Pepper Steak Tacos with Citrus Chimichurri
Ingredients
  • subheading: FOR THE CITRUS CHIMICHURRI:
  • 1 orange
  • 1 lime
  • 1 cup lightly packed, roughly chopped fresh parsley
  • 1 cup lightly packed, roughly chopped fresh cilantro
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • ¼ cup chopped shallot
  • 2 cloves garlic, coarsely chopped
  • subheading: FOR THE STEAK AND PEPPERS:
  • 2 red, yellow, and/or orange bell peppers, halved lengthwise and seeded
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon ancho chile powder
  • ½ teaspoon cumin seeds
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 flank steak or skirt steak (8 to 10 ounces)
  • subheading: TO SERVE:
  • Shredded cabbage
  • Diced avocado
  • Roasted and salted pepitas
Steps
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