Chimichurri Steak Tacos | Donna Hay

Chimichurri Steak Tacos | Donna Hay

www.donnahay.com.au

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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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