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Steak Tacos with Chimichurri Sauce

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Author Andrea Vaughan

Ingredients

Chimichurri Sauce

  • 1 large bunch of cilantro leaves
  • 4 cloves of garlic 
  • 1 jalapeno stem and seeds removed (optional)
  • 1/4 cup red or white wine vinegar 
  • salt and pepper to taste 
  • 2/3 cup olive oil 

Tacos

  • 1 pound sirloin steak
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 12 corn tortillas
  • chimichurri sauce recipe below
  • cherry tomatoes quartered
  • sour cream

Instructions

Chimichurri Sauce

  1. Add the cilantro, garlic, jalapeno (if using) vinegar, salt and pepper to a blender, and blend until combined, but don't over process.  Whisk in the olive oil. 

Tacos

  1. Add olive oil to a pan or cast iron skillet and warm over medium-high heat. Salt and pepper both sides of the steak. Once the pan is warm, add steak, and sear to get a good crust (3 - 5 minutes), flip and sear the other side. Continue cooking until desired doneness, then remove from heat and allow to rest for 5 minutes. Cut into thin strips.
  2. In the same pan, add a little more olive oil, and lightly fry the corn tortillas, cooking around 30 seconds a side. You want them to get warm and pliable, but not cook them so long it gets crunchy.
  3. To assemble: pile steak onto warm tortilla, and top it with a drizzle of chimichurri sauce, some cherry tomatoes and a spoonful of sour cream. Throw some chimichurri sauce into a cup on the side for dipping!