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Beef taco with chimichurri

Beef taco with chimichurri

Serves 4


  • 8 small soft taco
  • 500g Argentinian style entrana beef skirt
  • 4 tablespoons house made chimichurri
  • 100g manchego cheese, grated
  • Lime leaves, quarters to serve


Step 1

Heat a chargrill over medium high heat and cook taco wraps for 30 seconds to 1 minute on each side. Set aside and keep warm.

Step 2 

Place the steak on a large tray and season both sides liberally with salt flakes. Leave steak to stand at room temperature for 30 minutes or until the fridge chill has gone.

Step 3

Preheat a lightly greased barbecue or chargrill pan over high heat. Grill steak for 3-4 minutes on each side, or until cooked to your liking. Remove from the heat and rest, loosely covered with foil, for 10-12 minutes before slicing to serve.

Step 4

Slice steak into strips and drizzle chimichurri over the taco wraps, top with steak pieces, scatter with grated cheese and a squeeze of lime juice.