Steak Tacos with Chimichurri Sauce

PREP TIME: 30 MINUTES 

COOK TIME:  20 MINUTES (DEPENDS ON OVEN)

INGREDIENTS

THESE WERE AMAZING!!! I made them last week and am still thinking about them lol.

Chimichurri Sauce

• 1 x 280g jar roasted capsicums (I used the ones from my Farmers Pick box)
• ½ cup YoPRO natural yogurt
• 1 tbsp chimichurri sauce (mine was also from Farmers Pick)
• 1 tsp minced garlic
• Juice of ½ lemon

Add all ingredients to a blender and blend until smooth. Set aside.

Caramelised Onions

• 1 brown onion, finely sliced
• 1 tbsp balsamic vinegar
• 1 tbsp chilli honey
• Drizzle of olive oil

INSTRUCTIONS

Heat a large pan over medium heat. Add olive oil and onions, and cook for ~5 minutes until softened. Stir in balsamic vinegar and chilli honey, and continue cooking until onions are golden and caramelised.

Taco Fillings

• 1 packet sizzle steaks
• 1 packet soft tacos
• 1 packet rocket
• 1 punnet cherry tomatoes, halved
• 1 garlic & parsley dip from Nuffin (this is a MUST)
• Parmesan cheese
• Salt & pepper

INSTRUCTIONS

1. Push onions to one side of the pan and add a few steaks at a time. Season with salt and pepper, and cook to your liking — they only take a couple of minutes per side.
2. Remove cooked steaks and repeat until all are done.
3. Turn off the pan heat but keep your stove flame on. Heat each taco directly over the flame for about 5 seconds per side, or until it puffs slightly and chars. (Only do this for the ones you’re eating fresh — they taste way better that way!)