Buy all ingredients right below the recipe
Ingredients
- 600 g Beef sirloin or flank steak
- 6 tablespoons Olive oil
- salt to taste
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- pepper to taste
- 1 bunch Fresh parsley
- 2 bunches Fresh coriander
- 3 cloves Garlic
- 1 pc Chili pepper
- 2 tablespoons Red wine vinegar
- 3 pcs Tomatoes
- 1 pc Red onion (fresh)
- Juice of 1 lime
- 8 pcs Wheat tortillas
- 1 pc Avocado
Instructions
- 1Rub the steak with 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and pepper, then let it rest at room temperature for 20 minutes.
- 2For the chimichurri, chop the parsley, 1 bunch of coriander, garlic, and chili. Mix with 4 tablespoons of olive oil and red wine vinegar, then season with salt and pepper to taste. Set aside.
- 3For the salsa, dice the tomatoes and red onion, mix with lime juice and the other bunch of chopped coriander. Season with salt and pepper to taste.
- 4Cook the steak in a hot grill pan or on the grill for 3–4 minutes per side (for medium-rare), then let it rest for 5 minutes and slice into thin strips.
- 5Warm the tortillas in a dry pan. Place the steak strips on them, spoon over chimichurri and salsa, add avocado slices, and serve immediately.
