Mexican steak soft tacos with chimichurri and buffalo cheese

Quick and easy scotch steak tacos

Serves

Prep Time

15 mins

Cook Time

5 mins

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.

Andrew Clarke

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Ingredients

Tacos

500g Quality Mark scotch fillet steaksi
(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 chimichurri roughly chop the chili, shallot, garlic and herbs and blend in a food processor until finely chopped but not a paste.

Add in salt, vinegar, olive oil and lime juice, blend quickly until just combined.

Dice tomatoes into 1cm pieces then add the chimichurri dressing.

For the steak

Season steaks heavily with flaky salt and a little cracked black pepper, rub with oil and cook on a hot grill, about two minutes on each side until medium-rare.

Rest on a wire rack for five minutes before carving.

To serve

Toast the tortilla wraps on the grill for a few seconds on one side.

Fill each with a little wild rocket, three slices of beef and top with two tablespoons of the tomato chimichurri and a teaspoon of the buffalo cheese.