Combine Fresh Parsley (1/4 cup), Fresh Cilantro (1/2 cup), Fresh Basil Leaf (1/2 cup), Extra-Virgin Olive Oil (1/4 cup), Garlic (2 clove), Red Wine Vinegar (2 teaspoon), Lime Juice (1 tablespoon), Fresh Oregano (2 tablespoon), Salt (1/2 teaspoon), and Freshly Ground Black Pepper (1/8 teaspoon) in a food processor. Pulse until smooth, about 2 to 3 minutes.
Add Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon) and Cayenne Pepper (1/4 teaspoon) to each side of the Sirloin Steak (1.5 pound). Sear steaks over the grill or pan for 5 to 6 minutes.
Transfer steaks to a plate and allow to rest for 5 minutes, covered with foil, before cutting. Cut steaks across on the diagonal into 1/4 to 1/2-inch wide strips.
Warm Yellow Corn Tortilla (to taste) in the oven when you’re searing the steaks.
Assemble tacos with seared steak, sliced Avocado (to taste), Pickled Red Onions (to taste), chimichurri sauce, Lime (to taste) and Corn (to taste).