Chimichurri Steak Tacos

12

PREP TIME

5 min

TOTAL TIME

35 min

Serves

4

Chimichurri Steak Tacos

Make these yummy tacos with leftovers from your Seared Flank Steak with Chimichurri & Grilled Corn.


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
  • 50 g,
  • Carbohydrates
  • 48 g,
  • Fat
  • 24 g,
  • Fibre
  • 3 g,
  • Sodium
  • 780 mg.
  • Excellent source of
  • folate