Chimichurri Ribeye Cap Steak Tacos | Wild Fork
Easy
Prep Time 5 MinCook Time 20 MinServings 2-3
Tacos with a little extra indulgence — chopped Chimichurri Ribeye Cap Steak, crumbled cotija, and fresh red onion, topped with chimichurri sauce.
INGREDIENTS
8 small corn tortillas, warmed
1/2 red onion, finely diced
1/2 cup cotija cheese, crumbled
1/4 cup chimichurri sauce, plus more for topping
LET'S GET COOKING!
1) Sear steak over high heat, 6-8 minutes per side to medium-rare.
2) Rest 5 minutes, then slice thin against the grain into thin slices.
3) Toss chopped steak with chimichurri sauce.
4) Fill warmed tortillas with steak, top with diced onion and cotija.
5) Finish with an extra drizzle of chimichurri sauce.