Chimichurri Steak Tacos
with Feta and Avocado Pico de Gallo
Enchilada Spice-Rubbed Steaks fill each taco with lots of flavour and protein! Chimichurri is an Argentinian sauce full of zesty and bold flavour to drizzle over each taco.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
16 g
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
7 g
Parsley
7 g
Cilantro
2 tbsp
Red Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Red Onion
½ cup
Feta Cheese, crumbled
(Contains Milk)
2 unit(s)
Tomato
1 unit(s)
Avocado
85 g
Tortilla Chips
(May contain Sesame, Milk)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Jalapeño
Not included in your delivery
3 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat broiler to high. Wash and dry all produce.
- Core, then cut pepper into 1/4-inch slices.
- Peel, halve then cut onion into 1/4-inch slices.
- Finely chop 2 tbsp (1/4 cup) of onions.
- Finely chop parsley.
- Finely chop cilantro.
- Cut tomato into 1/2-inch pieces.
- Halve, pit, peel, then cut avocado into 1/2-inch pieces.
- To a bowl, add avocados and half the vinegar. Toss to coat
- Core, then finely chop jalapeño. (TIP: We recommend using gloves when prepping jalapeño!)
- To an unlined baking sheet, add peppers, sliced onions, 1 tbsp (2 tbsp) Enchilada Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Broil in the middle of the oven for 8-10 min, tossing halfway through, until tender and charred in spots.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat steaks dry with paper towels. Season with 1/2 tbsp (1 tbsp) Enchilada Spice Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook for 4-6 min a side until cooked to desired doneness.** (TIP: Reduce heat to medium if steaks are browning too quickly.)
- Remove from heat, then transfer steaks to a clean cutting board. Cover loosely with foil. Set aside for _-_ min to rest.
- To bowl with avocados, add tomatoes, half of chopped onions half of cilantro, 1/4 tsp (1/2 tsp) sugar, 1/2 tbsp (1 tbsp) oil and as many jalapeños as you'd like. Season with salt and pepper, then combine.
- To another medium bowl, add parsley remaining chopped onions, remaining cilantro, remaining vinegar, 1/4 tsp (1/2 tsp) salt, 1/4 tsp (1/2 tsp) sugar, 1 tbsp (2 tbsp) oil and as many jalapeños as you'd like. Season with pepper, then combine.
- Stack flour tortillas, then wrap in foil. (Two stacks for 4 servings.)
- Place directly on the top rack of the oven for 5 min until warmed through.
- Meanwhile, arrange tortilla chips on another unlined baking sheet. Sprinkle remaining Enchilada Spice Blend over top.
- When veggies and tortillas are done, toast tortilla chips in the middle of the oven for 1-3 min until warmed through. (TIP: Keep an eye on tortilla chips so they don't burn!)
- Thinly slice steaks.
- Divide tortillas between plates.
- Top tortillas with steak, veggies, feta, some chimichurri and some avocado pico de gallo.
- Serve tortilla chips, any remaining chimicurri and avocado pico de gallo alongside.
