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Steak Tacos with Chimichurri Sauce - Tender steak cooked to medium-rare perfection, piled up into soft tortillas, and topped with a super easy and fresh chimichurri sauce. Add your favorite taco toppings, and voila! Dinner is served, and it's never been more drool-worthy.
- 2 steaks
- 8 medium tortillas
- 1/2 cup chimichurri sauce
- 1 avocado chopped in small pieces
- 1 cup tomatoes chopped
- 1 cup lettuce roughly chopped
- 1/2 cup feta cheese crumbled
- 1 lime cut into wedges
Cook the steaks: Using a grill or a skillet. Cook the steaks to your preferred temperature and let them rest for 10 minutes.
Toast tortillas: Toast tortillas in a hot skillet for about 30 seconds per side or until it starts to brown and get golden. I didn't use any olive oil or butter, but you can brush a bit of butter or olive oil in the skillet.
Assemble the tacos: Slice the steak into thin strips. Place a few steak strips on a tortilla, then drizzle chimichurri sauce over them. Finish with your favorite toppings and enjoy!
Leftover steak will last 3-4 days in the fridge. You can enjoy the leftover steak cold in future tacos if you don't want to lose the pink. You can reheat in the microwave or in a skillet, but keep in mind you will likely lose the pink color.
Cooked steak will last 2-3 months frozen. Let it thaw overnight in the fridge before reheating.
If you'd like to freeze chimichurri sauce, it will last up to 3 week in the fridge or 3 months in the freezer.
Serving: 1taco | Calories: 340kcal | Carbohydrates: 21g | Protein: 17g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 488mg | Potassium: 390mg | Fiber: 3g | Sugar: 3g | Vitamin A: 598IU | Vitamin C: 8mg | Calcium: 116mg | Iron: 2mg