Steak Tacos with Chimichurri in 30 minutes
A quick recipe for steak tacos with chimichurri and ancho and lime corn on the cob.
Servings 2
Ingredients
Ancho Lime Corn on the Cob
- 2 ears Corn on the cob, husked and broken in half
- 2 tbsp butter
- 1 teaspoon Ancho chili powder
- 1 Lime Juiced
- 1-2 tablespoon Sugar
Chimichurri
- 1 cup loosely packed parsley
- 1 cup loosely packed cilantro
- 1 sm Jalapeno
- 4 ea Cherry Tomatoes
- 1 ea Shallot or ½ a small onion
- 2 tbsp White Wine Vinegar + more to taste
- ½ cup Olive Oil
- ½ teaspoon Cumin
- Salt & Pepper to taste
Steak
- 2 6oz Cap off Sirloin steaks
- ½ teaspoon Cumin
- Salt and Pepper
Tacos
- 1 avocado
- 1 pkg Soft Corn Tortillas
- ¼ cup Sour Cream
Instructions
Ancho Lime Corn
- Bring a pot of water to a boil with the sugar.
- Put the corn in the water and boil for 10 minutes.
- Drain the water and add the butter, ancho powder, lime juice, and salt and pepper into the pot and toss the corn to coat.
Chimichurri
- Chop the herbs and place them in a bowl.
- Mince the jalapeno, shallot, and tomato, and add to the herbs.
- Add the remaining ingredients and mix.
- Taste and adjust seasoning as needed.
Steak
- Heat a large skillet over medium high heat.
- Season the steak with cumin, salt and pepper.
- Put the steak in the pan (you may need a touch of oil) cook for four minutes.
- Flip the steak and cook for 3-4 more minutes.
- Remove the steak from the pan and allow to rest for at least 5 minutes before slicing.
Tacos
- Remove the tortillas from their package, wrap in foil and heat in a 350°F oven for ten minutes.
- Once the tortillas are warm remove them from the oven and top with avocado, sour cream, sliced steak, and chimichurri.
- Serve the tacos with the ancho and lime corn.