Mexican steak soft tacos with chimichurri and buffalo cheese
Quick and easy scotch steak tacos
10
Serves
15 mins
Prep Time
5 mins
Cook Time
Recipe author
Andrew Clarke
Tender steak cooked to medium-rare perfection, piled up into soft tortillas, and topped with a fresh green tomato chimichurri sauce. We've added wild rocket and buffalo cheese, but you're welcome to swap for your favourite taco toppings. Dinner is served, and it’s never been more drool-worthy. Perfect for a BBQ Friday night with a cold beer.
Recipe courtesy of Greenlea Butcher Shop.
Tender steak cooked to medium-rare perfection, piled up into soft tortillas, and topped with a fresh green tomato chimichurri sauce. We've added wild rocket and buffalo cheese, but you're welcome to swap for your favourite taco toppings. Dinner is served, and it’s never been more drool-worthy. Perfect for a BBQ Friday night with a cold beer.
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Ingredients
Tacos
500g Quality Mark scotch fillet steaks
i
(2 thick steaks)
50ml canola oil
10 tortillas
200g rocket
150g buffalo cheese
Tomato chimichurri
1 red chilli
deseeded
1 shallot
4 garlic cloves
½ cup flat-leaf parsley
⅓ cup fresh coriander
1 tsp sea salt
flaky
2 Tbsp cabernet sauvignon vinegar
⅔ cup extra virgin olive oil
juice of 1 lime
500g Spanish green tomatoes
Method
For the chimichurri
For the steak
To serve
1
For the chimichurri roughly chop the chili, shallot, garlic and herbs and blend in a food processor until finely chopped but not a paste.
2
Add in salt, vinegar, olive oil and lime juice, blend quickly until just combined.
3
Dice tomatoes into 1cm pieces then add the chimichurri dressing.
Nutrition Information per Serving (219g)
This nutrition analysis is based on 10 serves.
Energy
1927kJ (461 kcal)
Protein
17.2g
Total Fat
32.6g
Saturated Fat
8.6g
Carbs
23.5g
Dietary Fibre
3.0g
Sodium
540mg
Iron
2.4mg
Zinc
2.7mg
Vitamin B12
0.6µg
