Steak Tacos with Cilantro Chimichurri


1 lb. sandwich steak
1/8 tsp. black pepper
1/4 tsp. salt
1/2 tsp. paprika
1/2 tsp. cumin
2 tablespoons olive oil + more for cooking
1 small onion, cut into half moons
6 oz. mushrooms sliced
3 small peppers (red, yellow & orange) cut into thin slices
Cilantro sauce (recipe below)
6 inch corn tortillas (for serving)
Cooked brown rice (for serving)
Cilantro (to garnish)

Place steak, olive oil and black pepper, salt, paprika and cumin in a large ziplock bag. Let it marinate. Heat up a large frying pan with oil and saute onions, peppers and mushrooms until tender. Remove from pan and set aside. Add meat to the pan (make sure it is very hot when adding steak!) and cook until nicely browned on both sides. Once cooked to your preference, remove from pan and let it sit on a cutting board. Wait several minutes before cutting it. Then, thinly slice it and serve on corn tortillas with rice and veggies with cilantro sauce. You can also create a steak bowl with the rice, veggies and cilantro sauce. Garnish with freshly chopped cilantro.

Cilantro Sauce

1 small onion
1 bunch of cilantro
juice of 1 lime
2 garlic cloves
1/2 tsp. cumin
1/2 tsp. salt

Place onion in a blender or food processor and pulse until chopped. Add cilantro to blender and pulse until chopped. Add juice of lime, garlic and cumin and salt and pulse until smooth. Serve over steak tacos or steak bowl.



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