Vegas Steak Tacos

Make the chimichurri: In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and oregano. Pulse until finely chopped but not pureed. Season with salt and set aside.

Prep the steak: Remove steak from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and pepper on both sides.

Sear the steak: Heat a cast iron skillet over high heat until smoking. Add olive oil, then carefully place the steak in the pan. Sear without moving for 3-4 minutes until a deep brown crust forms.

Flip and baste: Flip the steak and add butter and smashed garlic to the pan. Tilt the pan and continuously spoon the melted butter over the steak for 3-4 minutes until it reaches 130F for medium-rare.

Rest the steak: Transfer steak to a cutting board and tent loosely with foil. Let rest for 5-10 minutes. This is crucial - resting allows the juices to redistribute throughout the meat.

Slice the steak: Slice the steak against the grain into thin strips, about 1/4 inch thick. Cutting against the grain ensures tender bites.

Warm the tortillas: Char tortillas directly over a gas flame for 15-20 seconds per side, or heat in a dry skillet until pliable with light brown spots.

Assemble: Layer sliced steak on warm tortillas. Drizzle generously with chimichurri, top with sliced red onion and crumbled cotija cheese. Serve with lime wedges.