chimichurri steak tacos
- 600g rump steak fillets
- extra virgin olive oil, for brushing
- 400g cherry tomatoes
- 8 x 15cm (6 inch) flour tortillas, warmed
- shredded white cabbage and extra store-bought pickled jalapeños, to serve
chimichurri
- ½ cup (26g) finely chopped coriander (cilantro)
- ½ red onion, finely chopped
- 2 tablespoons finely chopped store-bought pickled jalapeños
- 1 clove garlic, finely grated
- ¼ cup (60ml) extra virgin olive oil
- ¼ cup (60ml) white wine vinegar
- sea salt and cracked black pepper
- To make the chimichurri, combine the coriander, onion, jalapeños, garlic, oil, vinegar, salt and pepper. Set aside.
- Heat a large non-stick frying pan over high heat.
- Brush the steaks with oil and sprinkle with salt and pepper. Cook for 2–3 minutes each side or until cooked to your liking. Set aside.
- Wipe the pan clean and return to medium-high heat. Add the tomatoes and cook for 5–6 minutes or until blistered and starting to soften.
- Slice the steak into thin strips and place in a bowl. Add the chimichurri and toss to combine.
- To assemble, fill the tortillas with some cabbage, the chimichurri steak and the tomatoes. Top with the extra jalapeños and any remaining chimichurri. Serves 4
TIP
For smokier tacos, cook the steak and tomatoes on the barbecue.
© DONNA HAY GROUP
