Recipes
High Protein Grilled Steak & Chimichurri Tacos
Ingredients:
2 x 200g rump steaks
1 red onion, finely sliced
1 red and green capsicum, finely sliced
½ cup crumbly feta cheese
6 x Simson’s Pantry Street Tacos
Chimichurri:
Large handful fresh parsley, chopped
¼ cup extra virgin olive oil
2 tbs red wine vinegar
2 cloves garlic, crushed
Sprinkle salt and pepper
Method:
- In a small bowl, make the chimichurri by combining the parsley, olive oil, red wine vinegar, garlic, salt and pepper. Set aside.
- Season the steak on both sides with salt and pepper and add to a large frypan over high heat with a drizzle of olive oil. Cook for 3-5 minutes on each side until a nice char forms, then set aside to rest.
- Meanwhile, add the red onion and capsicum to the same frypan and cook over high heat for 8-10 minutes or until charred.
- Warm the Simson’s Pantry Street Tacos in a hot pan for 30 seconds each side.
- Slice the steak into thin, bitesize strips, assemble the tacos with the charred onion and capsicum, steak strips, chimichurri and crumbled feta cheese on top.
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