Warm corn tortillas, seared grass fed steak, sliced avocado, pickled red onions, and a squeeze of lime.
Total Time
25min
5.0
3 Ratings
Author: A Taste of Koko
Servings:
4
Ingredients
Chimichurri Sauce
•
4
Tbsp
Fresh Parsley
•
1/2
cup
Fresh Cilantro
•
1/2
cup
Fresh Basil Leaves
•
4
Tbsp
Extra-Virgin Olive Oil
•
2
cloves
Garlic
, minced
•
2
tsp
Red Wine Vinegar
•
1/2
Lime
, juiced
•
2
Tbsp
Fresh Oregano
, finely chopped
•
as needed
Salt
•
as needed
Freshly Ground Black Pepper
Steak
•
as needed
Cayenne Pepper
or Smoked Paprika Powder
•
as needed
Salt
•
as needed
Ground Black Pepper
•
1.5
lb
Sirloin Steak
or Strip Steak
Tacos
•
to taste
Yellow Corn Tortillas
•
to taste
Pickled Red Onions
•
to taste
Avocados
•
to taste
Limes
•
to taste
Corn
, roasted
(optional)
Cooking Instructions
1.
Combine Fresh Parsley (4 Tbsp), Fresh Cilantro (1/2 cup), Fresh Basil Leaves (1/2 cup), Extra-Virgin Olive Oil (4 Tbsp), Garlic (2 cloves), Red Wine Vinegar (2 tsp), juice from Lime (1/2), Fresh Oregano (2 Tbsp), Salt (as needed), and Freshly Ground Black Pepper (as needed) in a food processor. Pulse until smooth, about 2 to 3 minutes.
2.
Add Salt (as needed), Ground Black Pepper (as needed) and Cayenne Pepper (as needed) to each side of the Sirloin Steak (1.5 lb). Sear steaks over the grill or pan for 5 to 6 minutes.
3.
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.
4.
Warm Yellow Corn Tortillas (to taste) in the oven when you’re searing the steaks.
5.
Assemble tacos with seared steak, sliced Avocados (to taste), Pickled Red Onions (to taste), chimichurri sauce, Limes (to taste) and Corn (to taste).
Nutrition Per Serving
CALORIES
484
FAT
30.3 g
PROTEIN
50.2 g
CARBS
1.1 g
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