Prep Time: ~30 minutes (does not include marinade or grill time)

Feeds: 6-8 people

We used four 1 pound boneless shoulder steaks (also called chuck steaks, cross rib steaks, top blade steaks) for our steak tacos. These are economical steaks, with good flavor but can be tough. It is essential to marinade them before grilling and slice them on the bias (against the grain) after cooking.

Marinade Option #1:

• 1/4 cup vegetable oil
• 2 teaspoons table salt
• 1/4 cup red wine vinegar
• 2 teaspoons brown sugar

To help the marinade penetrate the meat, you can prick the steak with a fork or score it with a knife. Mix the marinade ingredients together in a ziplock bag then add the steak. Gently shake bag to coat all steaks then refrigerate for 1-6 hours. Flip or shake the bag halfway through.

Chimichurri Sauce/Marinade Option #2:

• 1/4 cup hot water
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 2 teaspoons dried parsley
• 2/3 cup fresh cilantro leaves
• 4-6 garlic cloves
• 1 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil

Combine water, oregano, salt, and parsley. Let sit about 15 minutes, until dried spices are softened. Pulse cilantro, garlic, and red pepper flakes in a food processor until coarsely chopped (about 10 pulses). Add water/spice mixture and vinegar. Pulse to combine. Transfer mixture to bowl and slowing whisk in oil until emulsified. Cover with plastic wrap and let sit at room temperature for an hour. You can then use this as a marinade, following the directions for marinading from above or add it to your steak after cooking. If you really love the flavor, you could even do both!