Ah, there’s nothing better than this glorious steak taco: juicy grilled steak, fresh salad and a spicy, garlicky chimichurri sauce. Chimichurri is an Argentinian salsa that’s typically green from all the herbs, spring onions and green chili that go in it. The sauce is traditionally served alongside grilled meats in Argentina, so it’s perfect for these lovely steak tacos.
Enjoy!
Prep: 45mins – Serves 4 – Easy
For the meat:
2 rumpsteaks (400g)
2 tsp brown sugar
1 tsp ground cumin
1 tsp salt
1 tsp pepper
For the chimichurri sauce:
1 garlic clove
30g spring onions
1 green chilli
40 g parsley
1 ½ tsp oregano
2 tbsp olive oil
1 tbsp red wine vinegar
½ tsp salt
pepper
8 small or 4 big tortillas
½ iceberg salad, finely chopped
2 tomatoes, finely diced
2 tbsp sunflower oil
Mix the brown sugar, cumin, salt and pepper together and rub into the steaks. Leave the meat to marinate for 30 minutes at room temperature.
For the chimichurri: peel and finely chop the garlic and spring onions. De-seed the green chilli and finely chop.
Place these ingredients into a blender together with the oregano, olive oil, red wine vinegar, salt and pepper. Blend until you have a smooth sauce, pour into a small bowl and refrigerate.
After 30 minutes, heat the sunflower oil in a frying pan and sear the steaks on both sides, according to how well you like them done.
Transfer the steaks onto a chopping board and leave to rest for 5 minutes.
Take 4 plates and arrange the tortillas, top them with chopped salad and diced tomatoes.
Cut the steaks into slices and distribute on the tortillas. Finish off by drizzling each taco with chimichurri sauce.
