How hot is it where you live? Around here it’s been topping 100 degrees all week!
With temps that hot, we’ve been grilling out. A lot. There’s no way I’m using my oven during weather like this!
Because we’ve been grilling so much lately, I wanted to try something beyond our usual repertoire of burgers, hot dogs, and chicken.
Grilling Tips from Chef Ernest Servantes
When I was back at Walmart Headquarters in June, I had the pleasure of meeting Chef Ernest Servantes, Chopped Grill Masters champion. Let’s just say his skill with a grill is much better than mine, so I paid close attention to his presentation.
Chef Ernest (and the other grill masters present at the event) suggested doing something a little different with a steak. The ribeye we were served was marinated in a simple chimichurri sauce, sliced into thin pieces, and served on toasted ciabatta bread.
I walked away from the event, knowing I was going to try his recipe! And as a bonus, I already had the smoker box and wood chips at home. They were part of a Father’s Day gift for my husband.
Grilled Chimichurri Steak Tacos
As a diabetic, I should probably stay away from ciabatta bread, which is high in carbs. I decided to serve my chimichurri marinated steak in the form of a soft taco, using my favorite low carb tortillas (Ole brand from Wamart…they’re seriously better than regular flour tortillas).
I also used some black bean and corn salsa and queso fresco for a simple, but flavorful dish. Add a few tortilla chips and some guacamole on the side, and this meal is super easy for company. You can find the complete (printable) recipe at the bottom of the post.
Bonus Entertainment Tips
Want to kick up your summer grilling a notch for your guests? In this video I offer a few tips to gourmet up your summer grilling without spending a lot of money. You can also see how I use the smoker box and wood chips, if you’re unfamiliar with those tools.
Ready to get grilling? So am I!
- Chimichurri Sauce (see below for ingredients)
- 4 Ribeye Steaks
- Black Bean and Corn Salsa
- 12 oz. pkg Queso Fresco
- 1 pkg flour tortillas - soft taco size
- 1 bunch flat leaf parsley
- 1 bunch cilantro
- 1 Tbsp minced garlic
- ⅓ cup olive oil
- In a food processor, chop parsley, cilantro, and garlic. As the processor is running, stream about ⅓ cup olive oil into the food processor, until the mixture is a thick sauce consistency.
- Season steaks with salt and pepper. Spread chimichurri sauce on one side of each steak and marinate for at least an hour.
- Fill a smoker box with cherry wood chips and place on grill. Grill steaks, beginning with the chimichurri side down, until you reach desired doneness, flipping halfway through. We grilled our 1 inch Ribeyes for about 18 minutes total for a medium-well done steak.
- Let the steak rest for 5-10 minutes before slicing into thin strips. Serve steak strips in tortillas, soft taco style. Top with black bean and corn salsa and queso fresco.
For more grill tips and recipes, check out more from the Wamart moms!
- Smoked Shrimp and Asparagus from Growing Up Blaxican
- Grilled Shrimp with Butter and Herbs from Pocket Change Gourmet
- Argentinian Chimichurri Sauce on Grilled Ribeye from De Su Mama
- Easy Grilled Peaches with Vanilla Bean Ice Cream from Mommy’s Kitchen
- Grilled Nectarines and Plums with Almond Cream from Wholesome Mommy
- Spicy Grilled Potato Salad from Unsophisticook
- Indoor Grilling: No Guessing When Your Meat is Done from Well Connected Mom