3 – garlic cloves
½ cup – extra virgin olive oil
2 cups – fresh parsley leaves, firmly packed
¼ cup – cilantro
Pinch – ground cumin
¼ cup – lime juice
Salt and red chili flakes to taste
900g – beef flank steak
1 tbsp – canola oil
18 – tortillas, soft taco size
1 cup – white onions, finely diced
2 cups – Sunterra pineapple mango salsa
½ cup – jalapenos, chopped
1 cup – cilantro, chopped
1 cup – lime wedges
Pulse garlic cloves in a food processor with extra virgin olive oil. Add fresh parsley leaves, cilantro, ground cumin, lime juice, salt and red chili flakes. Pulse until finely chopped.
Pour ¾ of the chimichurri marinade over the flank steak, refrigerate and marinate overnight or a minimum of one hour. Save the rest of the marinade to use while cooking.
To cook the flank steak, heat the canola oil over medium-high heat in a frying pan. Once the pan is hot, add the flank steak and sear 6 minutes per side for medium rare. Transfer the flank steak to a cutting board and let rest for 10 minutes.
In the meantime, heat the remaining ¼ of the marinade in a saucepan until warm. Slice the meat in long strips across the grain and pour the heated marinade over top of the strips.
To assemble the tacos, lightly toast the tortillas on both sides using a hot pan or griddle. Top each tortilla with 50 grams of flank steak, a spoonful of chopped onions and pineapple mango salsa. Serve 3 tacos per person and garnish with jalapenos, cilantro and lime wedges.
Garlic, California (approx 52g per bulb) (each)
Colavita Extra Virgin Olive Oil (500ml)
Cilantro, Bunch (ea)
Morton Bassett Cumin Ground (65g)
Roland Fine Sea Salt (750g)
Morton Bassett Red Chilies Flakes (37g)
Crisco Canola Oil (946ml)
La Tortilla Factory White Corn Mini Tortillas (328g)
Onion, White (approx 291g) (each)
Sunterra Salsa, Pineapple Mango (kg)
Pepper, Jalapeno (approx 40g) (each)