Chimichurri Steak Tacos
Tender, juicy, chili rubbed steak topped with chimichurri sauce, cherry tomato salsa and avocado slices, served on warm corn tortillas, Enjoy!
Chimichurri Steak Tacos
Tender, juicy, chili rubbed steak topped with chimichurri sauce, cherry tomato salsa and avocado slices, served on warm corn tortillas, Enjoy!
Servings
4-6
Servings
4-6
Ingredients
Instructions
  1. CHIMICHURRI SAUCE: In a food processor fitted with a metal blade, pulse lime juice and garlic. Add parsley, cilantro, oregano, red onions, red pepper flakes, salt and pepper; pulse until roughly chopped. With the food processor running on low, drizzle in olive oil, process until just combined; set aside.
  2. STEAK: Squeeze lime on steak. In a small bowl, whisk all the spices together and press onto both sides of the steak. Allow to rest while pan heats.
  3. Heat a large cast iron skillet or grill pan over medium-high heat. Add the tablespoon of olive oil. Cook steak on medium high heat for 2-4 minutes per side depending on desired level of doneness. Remove pan from heat when steak reaches desired doneness. Brush with chimichurri sauce. Allow to rest for 10-15 minutes. Slice steak against the grain.
  4. TACOS: In a medium bowl, toss together diced tomatoes, jalapeno peppers and red onion with lime juice. Build tacos by layering about 2-3 slices of beef on a corn tortilla with a spoonful of veggie mixture and an avocado slice if desired. Finish by drizzling more chimichurri on top of the tacos. Enjoy