Chimichurri Steak Tacos In Less Than 25 Minutes

Warm corn tortillas, seared grass fed steak, sliced avocado, pickled red onions, and a squeeze of lime.
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Chimichurri Steak Tacos

Ever since a recent brunch at Fresa’s on South 1st, chimichurri steak tacos have been on my mind. Warm corn tortillas, seared grass fed steak, sliced avocado, pickled red onions, and a squeeze of lime. This recipe takes less than 25 minutes – try it out for #TacoTuesday or really any night of the week!

SEE ALSO: Zucchini Noodles With Mini Turkey Meatballs

I’ve partnered up with PRE® Brands – a Chicago-based consumer packaged goods start-up focused on providing the best tasting 100% grass fed beef. Pre Brands has a premium range of products like ribeye steak, strip steak, sirloin steak, filet mignon steak, lean ground beef, and chuck roast.

 

PRE Brands Beef Top Sirloin Steak

First of all, PRE® Brands packaging is simple and minimalistic – allowing the grass fed beef to be the star of the show. The meat is vacuum sealed in the 100% transparent packaging, which means oxygen is pulled out to seal freshness in. No chemicals or gasses are used to extend shelf life artificially.

PRE® sources the best grass fed beef with cows that have a diet of the healthiest, most nutrient dense grass year round. No feedlots or confined spaces. No added hormones or added antibiotics.

 

Chimichurri Steak Tacos

Chimichurri Steak Tacos

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Chimichurri Steak Tacos

Warm corn tortillas, seared grass fed steak, sliced avocado, pickled red onions, and a squeeze of lime.

Ingredients

    For the chimichurri sauce:
  • 1/4 cup packed fresh parsley leaves
  • 1/2 cup packed fresh cilantro leaves
  • 1/2 cup packed fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, finely minced
  • 2 teaspoons red wine vinegar
  • 1 tablespoon lime juice
  • 2 tablespoons finely chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • For the steak:
  • 1/4 teaspoon cayenne or smoked paprika powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 pounds beef top sirloin steak or strip steak
  • For the tacos:
  • Corn tortillas
  • Pickled red onions
  • Avocado
  • Limes
  • Roasted Mexican corn, optional

Instructions

    For the chimichurri sauce:
  1. Combine parsley, cilantro, basil, olive oil, garlic, red wine vinegar, lime juice, oregano, salt and pepper in a food processor.
  2. Pulse until smooth, about 2 to 3 minutes.
  3. For the steak:
  4. Salt, pepper, and cayenne/smoked paprika to each side of the steak. Sear steaks over the grill or pan for 5 to 6 minutes.
  5. Transfer steaks to a plate and allow to rest for 5 minutes, covered with foil, before cutting.
  6. Cut steaks across on the diagonal into 1/4-inch to 1/2-inch wide strips.
  7. For the tacos:
  8. Warm corn tortillas in the oven when you're searing the steaks.
  9. Assemble tacos with seared steak, sliced avocado, pickled red onion, chimichurri sauce, and squeeze of lime. I also added a side of roasted Mexican corn!
http://www.atasteofkoko.com/chimichurri-steak-tacos/

 

Chimichurri Steak Tacos

Going to SXSW? PRE is hosting a dinner at SouthBites and I’ll be there!

SouthBites Presents A Culinary Collaboration with José Andrés and ThinkFoodGroup, Aaron Franklin, and Andrew Wiseheart, Hosted by PRE

Location: Chicon, Austin TX
Date: Saturday, March 11
Time: 6:30pm
Tickets: buy here

SouthBites presents a culinary collaboration at Chicon with José Andrés and ThinkFoodGroup, Aaron Franklin, and Andrew Wiseheart hosted by our friends at PRE. This dinner features drinks from an open bar and incredible paella by Chef Andrés, BBQ by Chef Franklin, and kitchen creations by Chef Wiseheart. PRE will host and supply 100% grass-fed beef that is the healthiest and most delicious beef in the world.

 

Chimichurri Steak Tacos

This post is brought to you in collaboration with PRE Brands. Thank you for supporting the brands that support A Taste of Koko!