• 2 medium beef steaks
  • 8 medium soft tortillas
  • 1 avocado, chopped in small pieces
  • 1 cup tomatoes chopped
  • 1 cup lettuce, roughly chopped
  • ½ cup crumbled feta cheese
  • 1 lime, cut into wedges
Chimichurri sauce
  • 1 cups packed fresh parsley leaves
  • 4 medium garlic cloves, peeled and smashed
  • 3 green onions, chopped
  • ½ cup packed fresh oregano leaves (or 4 tsp dried oregano)
  • salt and pepper to taste
  • ¼ cup extra-virgin olive oil
  • ¼ cup water or lime juice
  1. Grill the steaks to your liking.
  2. While grilling steaks, make the chimichurri sauce. Place all sauce ingredients in a blender and pulse a few times until well combined. The sauce, if not used all, will keep in the fridge for up to 1 week.
  3. Slice steak into thin slices. I made 4 tacos from each steak, but it depends on the size of the steak.
  4. To assemble tacos, start with placing some steak on a tortilla then drizzle some chimichurri sauce over the steak. Finish by topping with avocados, tomatoes, lettuce and feta cheese. Sprinkle with some fresh lime juice.