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Mexican Steak Soft Tacos with Chimichurri & Buffalo Cheese

Quick and Easy Scotch Steak Tacos

10

Serves

15 mins

Prep Time

5 mins

Cook Time

Andrew Clarke

Recipe author

Andrew Clarke

Tender steak cooked to medium-rare perfection, piled up into soft tortillas, and topped with a fresh green tomato chimichurri sauce. We've added wild rocket and buffalo cheese, but you're welcome to swap for your favourite taco toppings. Dinner is served, and it’s never been more drool-worthy. Perfect for a BBQ Friday night with a cold beer.

Recipe courtesy of Greenlea Butcher Shop.

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Steak,

Under 30 Minutes,

Lunch,

Dinner,

Easy,

Beef,

Ingredients

Tacos

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500g Quality Mark scotch fillet steaks

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(2 thick steaks)

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50ml canola oil

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10 tortillas

6” tacos

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200g rocket

also known as arugula

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150g buffalo cheese

Tomato chimichurri

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500g Spanish green tomatoes

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½ cup flat-leaf parsley

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⅓ cup coriander

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1 lime

juice of

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1 shallot

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4 garlic cloves

crushed

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1 red chilli

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2 tbsp cabernet sauvignon vinegar

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1 tsp sea salt

flaky

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⅔ cup extra virgin olive oil

Method

For the chimichurri

For the steak

To serve

1

For the chimichurri roughly chop the chili, shallot, garlic and herbs and blend in a food processor until finely chopped but not a paste.

2

Add in salt, vinegar, olive oil and lime juice, blend quickly until just combined.

3

Dice tomatoes into 1cm pieces then add the chimichurri dressing.

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