Chimichurri beef tacos with apple and cabbage slaw

Method

For the Tacos

1
Preheat a BBQ grill or skillet over high heat.
2
Season the steak and cook it on the hot surface for 2-3 minutes per side, or until cooked to your liking. Let rest for 5 minutes, then slice thinly against the grain.
3
Brush the corn with olive oil, season with salt and pepper, and grill for 7-10 minutes, turning occasionally until nicely charred. Let cool slightly, then cut the kernels off the cob.
4
For the chimichurri sauce, combine coriander, parsley, red onion, and garlic in a bowl. Add the olive oil, red wine vinegar, and red pepper flakes (if using). Season with salt and pepper, then let rest to allow flavors to develop.
5
For the slaw, combine the shredded cabbage, sliced apple, coriander, and spring onions in a large bowl.
6
In a small bowl, whisk together apple cider vinegar, olive oil, honey, and kewpie mayo. Pour over the slaw and toss until evenly coated. Season to taste.
7
To assemble the tacos, warm the tortillas according to packet instructions. Layer each with a generous portion of slaw, charred corn, and sliced steak. Finish with a drizzle of chimichurri sauce and serve immediately with lime wedges.

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...And that's it, enjoy!

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Ingredients

Steak
- 600 g rump steak or skirt steak
- salt and pepper to taste
- extra virgin olive oil for brushing
Charred corn:
- 2 corn husks
- Extra virgin olive oil, for brushing
Chimichurri sauce:
- 1/2 cups finely chopped coriander
- 1/2 cups finely chopped parsley
- 1/2 small red onion, finely chopped
- 1 clove garlic, minced
- 1/2 cups extra virgin olive oil
- 1/4 cups red wine vinegar
- 1/2 tsp chilli flakes (optional)
- Salt and pepper to taste
Light cabbage-apple slaw
- 2 cups shredded green or red cabbage
- 1/2 cups thinly sliced apple (granny smith or pink lady)
- 2 tbsp chopped fresh coriander
- 2 spring onions, thinly sliced
- 2 tbsp apple cider vinegar
- 1 tbsp kewpie mayo
- 1 tbsp olive oil
- 1 tsp honey
To Serve
- 8 small corn or flour tortillas

Shopping list for this recipe

Woolworths

Chimichurri beef tacos with apple and cabbage slaw

Name: Chimichurri beef tacos with apple and cabbage slaw
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 600 g rump steak or skirt steak; salt and pepper to taste; extra virgin olive oil for brushing; 2 corn husks; Extra virgin olive oil, for brushing; 1/2 cups finely chopped coriander; 1/2 cups finely chopped parsley; 1/2 small red onion, finely chopped; 1 clove garlic, minced; 1/2 cups extra virgin olive oil; 1/4 cups red wine vinegar; 1/2 tsp chilli flakes (optional); Salt and pepper to taste; 2 cups shredded green or red cabbage; 1/2 cups thinly sliced apple (granny smith or pink lady); 2 tbsp chopped fresh coriander; 2 spring onions, thinly sliced; 2 tbsp apple cider vinegar; 1 tbsp kewpie mayo; 1 tbsp olive oil; 1 tsp honey; 8 small corn or flour tortillas

Culinary Wonderland Team

Cooking

40 min

Overall

55 min

Ready by

—

Level

1 serves

metric