Chimichurri steak tacos are bursting with flavors. Filled with peppers, garlic, onion, avocado and more. Use tender steaks for the best result. Ready within half an hour.
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CREATE a homemade chimichurri sauce: PEEL the shallot and garlic cloves. COMBINE them along with a large handful of parsley, red wine vinegar, olive oil and chili pepper (with or without seeds) in a (small) blender.
SEASON with pepper and salt. RINSE the tomatoes, remove the seeds and chop the tomatoes into small cubes. PEEL the red onion and slice into half rings.
RINSE the lettuce if needed and remove any excess water using a salad spinner. DIVIDE the lime into wedges, remove the jalapeño seeds and divide the pepper into pieces.
REMOVE the peel and seed of the avocado and chop into small pieces.
CHOP the steak into thin strips and SEASON with pepper and salt. HEAT a grill pan on high heat and grill the tortillas shortly on both sides and keep and them warm.
GRILL the beef strips shortly on both sides, they're best when they're still rosé. DIVIDE lettuce, beef strips, tomato, avocado, red onion, chimichurri sauce, jalapeño and a spoonful of crème fraîche over the tortillas.
SERVE with lime wedges, enjoy!