STEAK TACOS WITH CHIMICHURRI
Living in Seattle, we don’t get to eat outdoors a whole lot of the time. Maybe a couple months out of the year. It really is a bummer too because I love eating outdoors. There is just something about it that is really fun. The breeze. The sunshine. It’s just fun.
Since we don’t get to do it that often we really need to take advantage of it while we can. These last few weeks have been gorgeous here. We’re talking sunny and 75. And what better way to enjoy it then throwing a Backyard Steak Taco Party? So I invited a couple of our friends over for a Sunday dinner and got to planning.
For the decor I wanted it to be bright and fun. I wanted blues, reds, yellows, greens. I didn’t want everything matchy-matchy either. Instead I looked for mismatched napkins, napkin holders, serving platters and plates.
I think it gave it a casual, fun feel. Perfect for a backyard summer party.
Next up is the food. When you are throwing a taco party you want to make sure that your guests have plenty to chose from. I stuck with a single protein. Grilled flat iron steak. The options come in with the toppings. For this party, I decided to do a few different takes on the Argentinean chimichurri sauce: Traditional Chimichurri, Basil Balsamic Chimichurri and Roasted Habanero Chimichurri.
These sauces sound kind of fancy but they are really easy to make, especially if you have the KitchenAid® Diamond Blender.
Just add all the ingredients
and a quick pulse on the puree button
and viola, a delicious sauce in about 15 seconds.
Because I wanted the different sauces to shine, I didn’t want to add a ton of other flavors with toppings. Instead I offered crumbled cotija cheese and lime.
To round out the meal I served black beans, grilled corn and of course chips and guacamole.
I’m happy to say the party was a success. My toddler even loved the tacos! Now just to decide which chimichurri was my favorite.
