Mexican Steak Soft Tacos with Chimichurri & Buffalo Cheese
Quick and Easy Scotch Steak Tacos
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.
Rate this recipe
Under 30 Minutes,
500g Quality Mark scotch fillet steaks
(2 thick steaks)
50ml canola oil
also known as arugula
150g buffalo cheese
500g Spanish green tomatoes
½ cup flat-leaf parsley
⅓ cup coriander
4 garlic cloves
1 red chilli
2 tbsp cabernet sauvignon vinegar
1 tsp sea salt
⅔ cup extra virgin olive oil
For the chimichurri
For the steak
For the chimichurri roughly chop the chili, shallot, garlic and herbs and blend in a food processor until finely chopped but not a paste.
Add in salt, vinegar, olive oil and lime juice, blend quickly until just combined.
Dice tomatoes into 1cm pieces then add the chimichurri dressing.