Summer steak tacos are easy, healthy, and full of flavor! Fresh oregano, parsley, cilantro, lime, and arugula kick up the taste in this 20 minute meal.
This formula has such a variety of awesome flavors going on that I kept the steak truly straightforward. I prepared mine with salt and pepper then seared it in a touch of spread and olive oil. You could flame broil the steak on the off chance that you incline toward. I purchased two genuinely thin quick sear sirloins for these tacos, and I wish I purchased a superior cut of meat! It was alright, however you get what you pay for. These tacos are good to the point that I would think about utilizing as a more dissolve as a part of your-mouth cut next time, for example, filet… or better quality sirloin. Anything truly would work here aside from huge, thick cuts that shouldn't be cut up and put in tacos… like the Friday ribeye that I anticipate every week. 🙂
At first I was going to make chimichurri steak tacos, yet I chose to stretch out a bit. I do utilize a significant number of the segments of chimichurri, (for example, the crisp cilantro, parsley, oregano, and shallot), however I likewise needed different flavors in here. Chimichurri is frequently mixed in a sustenance processor, however I would not like to do that for a supper that is intended to be an object free weeknight supper. Arugula and steak are enchantment together, so that was an unquestionable requirement have. I adore avocado in my tacos, so that was another delectable expansion. Tomatoes are copious and in-season at this moment, so they must be incorporated. Spread leaf lettuce includes all the more new flavor and crunch.
What we have here is a lovely summery meal that really hits the spot.
Recipe type: Tacos
Prep time:
Cook time:
Total time:
Serves: 2-4
Easy to make, fresh and delicious steak tacos!
INGREDIENTS
- 2 sirloin steaks (or other thin steaks)
- Salt & pepper, to taste
- 10 flour or corn tortillas
- Butter and/or olive oil for cooking the steak (optional)
Toppings:
- 1 shallot, chopped finely
- 2 tablespoons fresh oregano, chopped finely
- 2 tablespoons fresh parsley, chopped finely
- 2 tablespoons fresh cilantro, chopped finely
- Little tomatoes (grape/cherry), to taste
- 1 avocado, sliced
- Arugula, to taste
- Lettuce (I used butter leaf), to taste
- Sour cream, to taste
- 1 lime, quartered
INSTRUCTIONS
- Pre-heat oven to 350F to warm the tortillas. Wrap them in foil and place them in the oven.
- Season both sides of the steaks with salt & pepper.
- Prepare the toppings: chop the shallot and herbs, and slice the avocado and tomatoes into smaller pieces.
- Cook the steak. Either fry it (I used a cast iron pan with a bit of butter and olive oil) or grill them (I like to brush on the mixture of olive oil and butter). A mixture of 1 tablespoon each butter and olive oil is a good starting point for either method.
- Serve tacos with all the garnishes. Either top them all or let people pick what toppings they want. Finish with a squeeze of lime juice.
Summer technically ends on September 21, so we have plenty of time to make these steak tacos, right?
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