Juicy Steak Tacos with Chimichurri

Ingredients: The ingredient amounts are for one portions.

• Sirloin Steak 125g or 4.4oz
• Red Chilli 1
• Ground Oregano 1 tsp
• Avocado ½, average
• Small Taco 2, soft
• Fresh Parsley 30g or 1oz
• Olive Oil 1 tbsp
• Red Wine Vinegar 1 tbsp
• Garlic 2 cloves
• Honey 5g or 0.2oz

Instructions:

In a small bowl, combine the parsley, garlic, chilli, oregano, olive oil, red wine
vinegar, and a pinch of salt. Mix well and set aside to let the flavours infuse.

Pat the steak dry and season with salt, pepper, and a little steak seasoning if using.
Lightly coat a non-stick pan with olive oil spray and heat over medium-high heat.

Sear the steak for 3 minutes per side for medium-rare (adjust based on thickness
and preference). Rest for 3 to 5 minutes before slicing thinly.

In a bowl, mash together the avocado, honey, and a pinch of salt and pepper until
creamy.

Warm the tortillas in a dry pan for 30 seconds per side or microwave for 15–20
seconds. Spread a layer of the honeyed avocado on each tortilla, then add sliced
steak, a spoonful of chimichurri, and a sprinkle of chopped coriander.
Add a squeeze of fresh lime over each taco before serving.