Chimichurri Steak Tacos
30 min serves 2-4
Chimichurri Steak Tacos
Tacos topped with top sirloin and Chimichurri. Perfect. Tip: Make extra sauce for the steak.
Chimichurri:
- 1/4 cup parsley leaves
- 1/2 cup cilantro leaves
- 1/2 cup basil leaves
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tsp red wine vinegar
- 1 tbsp lime juice
- 2 tbsp oregano, chopped
- Salt and pepper, to taste
Tacos:
- 1 Pre Top Sirloin Steak
- 1/4 tsp cayenne or smoked paprika powder
- Salt and pepper, to taste
- Corn tortillas
- Pickled red onions
- Avocado
- Limes
- Make the chimichurri sauce: combine all sauce ingredients in a food processor. Pulse until smooth, about 2 to 3 minutes.
- Prepare the steak. Dry steak with paper towel, then add olive oil to each side. Season with salt, pepper, and cayenne or smoked paprika.
- Preheat grill or cast iron skillet to high heat. Cook steak to desired doneness. Let rest 5 minutes after cooking.
- Warm corn tortillas in the oven or microwave.
- Once finished resting, cut steak against the grain into strips.
- Assemble tacos with the strips of steak, sliced avocado, pickled red onion, chimichurri sauce, and a squeeze of lime.
Made with Pre©
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*vs. USDA Data for Choice