30 min serves 2-4

Chimichurri Steak Tacos

Tacos topped with top sirloin and Chimichurri. Perfect. Tip: Make extra sauce for the steak. 

PREP: 10 min. ACTIVE: 10 min. PASSIVE: 10 min. DIFFICULTY Easy


  • 1/4 cup parsley leaves
  • 1/2 cup cilantro leaves
  • 1/2 cup basil leaves
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 tsp red wine vinegar
  • 1 tbsp lime juice
  • 2 tbsp oregano, chopped
  • Salt and pepper, to taste
  • 1 Pre Top Sirloin Steak
  • 1/4 tsp cayenne or smoked paprika powder
  • Salt and pepper, to taste
  • Corn tortillas
  • Pickled red onions
  • Avocado
  • Limes
  1. Make the chimichurri sauce: combine all sauce ingredients in a food processor. Pulse until smooth, about 2 to 3 minutes.
  2. Prepare the steak. Dry steak with paper towel, then add olive oil to each side. Season with salt, pepper, and cayenne or smoked paprika.
  3. Preheat grill or cast iron skillet to high heat. Cook steak to desired doneness. Let rest 5 minutes after cooking.
  4. Warm corn tortillas in the oven or microwave.
  5. Once finished resting, cut steak against the grain into strips.
  6. Assemble tacos with the strips of steak, sliced avocado, pickled red onion, chimichurri sauce, and a squeeze of lime.


Amount per 100g

Recipe developed by   Chef Sarah Russo