X-cut blade steak tacos with chimichurri
Taco Tuesday looks a little different now
6 - 8
Serves
1 hr
Prep Time
10 mins
Cook Time
Recipe author
James Smith "The Tattooed Butcher"
Bring bold flavours to your table with these X-cut blade steak tacos topped with zesty homemade chimichurri. Juicy, thin-cut blade steaks are seasoned and seared on the BBQ for just a minute on each side, creating a quick and flavourful filling for soft shell tacos. Grilled corn on the cob adds a smoky sweetness, while tangy red pickled onions provide the perfect bite. This easy yet impressive recipe makes 6-8 tacos, perfect for sharing with friends or family.
The star of the dish is the chimichurri, made with fresh parsley, garlic, olive oil, red wine vinegar, and a kick of chilli flakes. Prepare it the night before to allow the flavours to meld for a vibrant, punchy sauce. Serve the sliced steak in warmed tacos, along with the grilled corn, pickled onions, and chimichurri for a taco experience that’s bursting with freshness and richness. Ideal for BBQ nights or casual gatherings, this recipe is sure to impress!
This recipe is courtesy of James Smith The Tattooed Butcher
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Ingredients
Tacos
8 Quality Mark cross-cut blade
thin cut
8 taco shells
2 corn cobs
salt and pepper
1 jar of Alderson's pickled red onion
olive oil
Chimichurri
⅓ cup Italian parsley
3 garlic cloves
finely crushed
½ tsp salt
½ tsp black pepper
1 tsp dried oregano
1 tsp chilli flakes
2 Tbsp red wine
Method
Steak tacos
Chimichurri
1
Remove your thin cut x-cut blade steak from the fridge 1 hour before cooking to let it reach room temperature.
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2
Coat your steak in olive oil then season with salt and pepper.
3
Heat your BBQ or fire to a high temp then cook your x-cut blade steaks for 1 minute per side.
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4
Remove and rest for 5 minutes.
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5
While your steak is resting peel your corn cobs and grill for 1 minute per side on a high heat with olive oil.
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6
Once cooked heat your flat shell tacos on the grill for 30 seconds.
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7
Slice your x-cut blade steak & serve with grilled corn, pickled red onions and your home-made chimichurri sauce.
Nutrition Information per Serving (354g)
This nutrition analysis is based on 8 serves.
Energy
2139kJ (511 kcal)
Protein
51.2g
Total Fat
21.6g
Saturated Fat
7.2g
Carbs
14.3g
Dietary Fibre
3.8g
Sodium
976mg
Iron
5.1mg
Zinc
10.5mg
Vitamin B12
3.0µg
