Chimichurri Steak Tacos
17
- Prep Time5 min
- Total Time35 min
- Makes4 servings
This is a two-for-one recipe: make these yummy tacos with leftovers from our Seared Flank Steak with Chimichurri & Grilled Corn recipe.
Ingredients
1 grilled flank steak, (from Seared Flank Steak with Chimichurri & Grilled Corn)
2 cooked corn on the cobs, (from Seared Flank Steak with Chimichurri & Grilled Corn)
1 plum tomato, diced
1 small shallot, finely chopped
1 tbsp finely chopped cilantro
1 tbsp lime juice
1/2 tsp chili powder
1/8 tsp salt
1/2 cup sour cream
8 small flour tortilla
1/4 cup chimichurri, (from Seared Flank Steak with Chimichurri & Grilled Corn)
Instructions
1. Position rack in centre of oven, then preheat to 250F. Place steak on a rack set on a baking sheet. Reheat steak until warmed through but not overcooked, 35 to 40 min. Thinly slice against the grain.
2. Cut corn kernels from cobs into a medium bowl. Stir in tomato, shallot, cilantro, lime juice, chili powder and salt. 3. Stir sour cream with 2 tbsp chimichurri sauce in a small bowl.
4. Spread 1 tbsp sour cream mixture onto each tortilla. Top with steak slices and corn salsa. Drizzle with remaining 2 tbsp chimichurri sauce.
Kitchen Tips
This is a two-for-one recipe! Use the leftover steak, corn and chimichurri sauce from the Seared Flank Steak with Chimichurri & Grilled Corn recipe.
To warm tortillas, cover in foil and heat in 250F oven until hot, about 10 min, or cover in paper towel and microwave on high for 1 min.
To quickly reheat flank steak, place in a microwave-safe dish and microwave on high until hot but not overcooked, about 1 min.
Nutrition (per serving)
Calories 606, Protein 50g, Carbohydrates 48g, Fat 24g, Fibre 3g, Sodium 780mg.
Excellent source of folate.
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