Chimichurri Steak Tacos

Prep 5 min
Total 35 min
Serves 4



grilled flank steak, (from Seared Flank Steak with Chimichurri & Grilled Corn)
cooked corn on the cobs, (from Seared Flank Steak with Chimichurri & Grilled Corn)
plum tomato, diced
small shallot, finely chopped
1 tbsp
finely chopped cilantro
1 tbsp
1/2 tsp
1/8 tsp
1/2 cup
small flour tortilla
1/4 cup
chimichurri, (from Seared Flank Steak with Chimichurri & Grilled Corn)


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.


Calories 606, Protein 50 g, Carbohydrates 48 g, Fat 24 g, Fibre 3 g, Sodium 780 mg. Excellent source of folate

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.

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