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Chimichurri Steak Tacos

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

Scale

Ingredients

For the chimichurri sauce:

For the steak:

For the tacos:

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.

For the steak:

  1. Salt, pepper, and cayenne/smoked paprika to each side of the steak. Sear steaks over the grill or pan for 5 to 6 minutes.
  2. Transfer steaks to a plate and allow to rest for 5 minutes, covered with foil, before cutting.
  3. Cut steaks across on the diagonal into 1/4-inch to 1/2-inch wide strips.

For the tacos:

  1. Warm corn tortillas in the oven when you’re searing the steaks.
  2. 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!