Chimichurri Beef Tacos
Try these amazing Argentinian Chimichurri Beef Tacos with salsa criolla! Juicy, tender steak cooked just right, loaded into soft tortillas, and topped with a super easy and fresh chimichurri salsa. Add some extra toppings, and you've got a drool-worthy dinner ready to enjoy!
Serves 4
Effort: Easy
Prep: 20 mins + marinading time
Cook: 20 mins
Gluten free option available
Ingredients
1kg piece topside beef , trimmed & cut into 1 cm thick steaks
2 tbsp Dijon mustard
1 tbsp chimichurri seasoning
2 tbsp olive oil
Juice of half a lemon
Salt & pepper
Salsa
2 ripe tomatoes, finely diced
1 red capsicum, finely diced
1 small red onion, finely diced
2 tbsp chimichurri seasoning
4 tbsp olive oil
1 tbsp red wine vinegar
1/2 cup chopped fresh parsley + extra for serving
To serve
200g feta, crumbled
12 mini tortillas or 8 large tortillas
120g spinach
Lemon wedges for serving
Fresh chilli, sliced for serving - optional
Instructions
Prepare the steak by mixing mustard, chimichurri seasoning, olive oil, and lemon juice together. Spread this mixture over both sides of each steak. Let it sit for at least 30 minutes to soak up the flavours and come to room temperature. This will make the meat tender before cooking.
For the salsa, mix all the ingredients in a bowl and season it well. Cover the bowl and put it in the fridge until ready to serve.
Heat up the barbecue to high heat. Season the steak with salt and pepper, then cook it. Topsides steak is a leaner and more affordable cut of beef, perfect for quick grilling and slicing thinly.
Grill the steaks for about 2-3 minutes on each side.
After cooking, place the steaks on a tray and let them rest for 10 minutes, loosely covered with foil.
While the steak is resting, place the tortillas on the barbecue to char on one side. This should only take a minute or two.
Now, thinly slice the steak against the grain and arrange it on a large platter or wooden board. Serve it with the charred tortillas, salsa, fresh spinach, and crumbled feta cheese. Add some sliced fresh chilli if you would like a fiery kick!
Enjoy your delicious Argentinian Chimichurri Beef Tacos!
Hints & tips
Make gluten free - To make this dish gluten-free, use corn tortillas or your favourite gluten-free wraps.
Steak - For the steak, the recipe recommends topside steak, which is budget-friendly and perfect for quick grilling and slicing thinly. If you prefer, skirt or rump steak would be great alternatives.
Alternatives - You can also use chicken instead of steak if that's what you have on hand.
Swap limes for lemons if you prefer.
Serving suggestion - For a light meal, serve this dish as is for an easy weekend supper. To make it more filling for a larger crowd, add a tray of potato wedges.
Portion size - Serves 4 or 2 with leftovers. Use leftovers for quick lunches lunches, this dish tastes as good cold as it does hot.
Storage - Leftover steak will last 3-4 days in the fridge. Salsa will last 2-3 days in the fridge. Not suitable for freezing.
