The summer is finally here and if you’ve been enjoying the weather like we have here in the U.K then you may want to have an awesome snack before your night out. Or even have a taco night in..
Hence the avocardo & rump steak tacos. Quick and easy and very tasty with a delicious avocardo chimichurri sauce to go with it
Chimichurri means ” a mix of ingredients in no particular order” the ingredients vary depending on where you are in the world but the result is the same. You can get different colours of chimichurri but can the end result is a delicious green sauce.
Rump steak is a favourite of mine so I chose to use it for these tacos. I wasn’t a keen lover of avocardo I thought it was a plain and boring ingredients and didn’t see the hype about it. But after I made these I have become quite fond of these green beauties.. We have covered the benefits of avocardo in our previous post. Scroll down if you want to have a read..
If I ever cook steak I always use rosemary and garlic to kick things up a bit you can’t really go wrong.
For the chimichurri you’ll need
- 1 Tsp of red wine vinegar
- 1 shallot – fine dice
- 1 piece of garlic – crushed
- Coriander – finely chopped
- Parsley – finely chopped
- Any other herbs of your choice
- Salt and pepper
Bring all together to make your green sauce
For the rump steak 2 good quality rump steaks is all you’ll need with some butter, rosemary and garlic, salt and pepper.
Fry off the steak until its to your liking and slice the avocardo to size. Squeeze some lemon juice on them to stop them browning as avocardo browns quickly because it oxidises. The lemon juice slows this process.
Place the steak and Avocardos in the store brought taco shells you can serve with the chimichurri on the tacos or have it separate on the plate. I add a homemade ceaser dressing to mine along with the chimichurri.
Serve and enjoy Quick and easy street food in a flash. This recipe serves 2 people… Don’t forget the wine.
As always thanks for reading
The hungry chef.