Name: Strip Steak Tacos with Cilantro Chimichurri Sauce & Grape Tomatoes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ small bunches cilantro; 3 cloves garlic; 3 small pkgs grape tomatoes; 3 limes; 24 small corn tortillas; 1.02 kg striploin (New York strip) steak; black pepper; crushed red pepper; extra virgin olive oil; salt; virgin coconut oil

Strip Steak Tacos with Cilantro Chimichurri Sauce & Grape TomatoesStrip Steak Tacos with Cilantro Chimichurri Sauce & Grape Tomatoes — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ small bunches cilantro

3 cloves garlic

3 small pkgs grape tomatoes

3 limes

24 small corn tortillas

1.02 kg striploin (New York strip) steak

black pepper

crushed red pepper

extra virgin olive oil

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and mince the leaves. Transfer to a small bowl.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl with the cilantro.

Juice 1 ½ of the limes and add to the bowl with the cilantro and garlic; cut the other 1 ½ lime into wedges and transfer to a small bowl.

To the bowl with the cilantro, garlic, and lime juice, add olive oil, crushed red pepper, salt, and pepper; whisk the mixture together (or blend with a hand blender for a smoother consistency).

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Carefully place the steak in the skillet; flipping every 15 to 30 seconds, cook the steak until desired doneness (5 to 7 minutes for medium-rare). (Use a thermometer or cut into the steak to check the doneness.) Once done, transfer the steak to a plate and let it rest for 5 to 10 minutes.

While the steak cooks, quarter the grape tomatoes and transfer to a medium bowl.

Wrap the tortillas in a damp paper towel and microwave until heated through, 15 to 30 seconds.

Thinly slice the steak against the grain into strips.

To serve, divide the steak slices between the tortillas, top with the tomatoes, drizzle with the chimichurri sauce, and garnish with the remaining lime wedges. Enjoy!

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