Fiery Tri-Tip Tacos with Chimichurri Sauce

Allergens

Dairy (cotija cheese)

Ingredients

• 1 lb tri
• tip steak, trimmed of excess fat 2 tbsp olive oil Salt and pepper, to taste 8 small corn tortillas 1 avocado, sliced 1/4 cup crumbled cotija cheese Fresh cilantro leaves Chimichurri Sauce: 1 cup fresh parsley, finely chopped 1/2 cup fresh cilantro, finely chopped 3 cloves garlic, minced 1/4 cup red wine vinegar 1/2 cup extra
• virgin olive oil Salt and pepper, to taste

Instructions

1. Preheat a grill or grill pan over medium high heat. Season the tri tip with salt and pepper.
2. Brush the tri tip with olive oil, then sear on the grill for 4 minutes per side. Remove from heat and let rest for 5 minutes before slicing against the grain.
3. In a small bowl, combine parsley, cilantro, garlic, red wine vinegar, and olive oil. Season with salt and pepper. Set aside.
4. Heat tortillas on the grill for 20 seconds per side or in a dry skillet until slightly charred.
5. Slice the tri tip and place a few slices onto each tortilla. Top with avocado, crumbled cotija cheese, chimichurri sauce, and fresh cilantro leaves. Serve immediately.

Chef’s Insight

Marinate the tri-tip overnight for an even more flavorful dish.

Notes

Adjust the spice level of the chimichurri sauce to your preference by adding more or less red pepper flakes.