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.
The main thing:
Made by Véronique
Published at 2018-03-17, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-02-2021
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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!