Chimichurri Steak Tacos | Donna Hay
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Ingredients
- 600g rump steak fillets
- extra virgin olive oil, for brushing
- 400g cherry tomatoes
- 8 x 15cm (6 inch) flour tortillas, warmed
- shredded white cabbage and extra store-bought pickled jalapeños, to serve
- ½ cup (26g) finely chopped coriander (cilantro)
- ½ red onion, finely chopped
- 2 tablespoons finely chopped store-bought pickled jalapeños
- 1 clove garlic, finely grated
- ¼ cup (60ml) extra virgin olive oil
- ¼ cup (60ml) white wine vinegar
- sea salt and cracked black pepper
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