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Steak Tacos with Chimichurri and Lime Rice
2018-06-08
https://www.metro.ca/userfiles/image/recipes/tacos-de-steak-avec-chimichurri-et-riz-a-la-lime-10831.jpg
PT20M
PT25M
PT45M
Heat a BBQ or grill pan over high heat.Bring water for rice and rice to a boil over high heat.Reduce the heat to low, cover, and simmer for 10 minutes or until all water has been absorbed.Cut the bell pepper into slices.Thinly slice the green onion.Zest the lime.Press the juice of 1/2 the lime.Cut remaining 1/2 into wedges.Roughly chop coriander.Baste the pepper, corn and steak with oil. Season with salt and pepper.Grill the veggies, turning from time to time, for 5 minutes.Add steak and grill for 3-4 minutes per side.Add tortillas to warm during last 2 minutes.Incorporate 1/2 of the green onion, the lime juice and zest, 1/2 the coriander and salt with the rice.Spoon chimichurri into tortillas and top with sliced steak, sliced pepper, and corn kernels (removed from cob using a knife).Top with remaining green onion and coriander.Serve with lime wedges and rice.Source: Missfresh.com
2
5
1
5
5
1 1/2 Tbsp. (22 1/2 mL) chimichurri sauce
4 g coriander
1 1/2 cup (375 mL) water for rice
2 Tbsp. (30 mL) vegetable broth
1 lime
1 green onions
1 red bell pepper
3/4 cup (180 mL) basmati rice
2 beef sirloin steaks
4 corn tortillas
1 corn ear
Steak Tacos with Chimichurri and Lime Rice
2
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME
Ingredients
-
1 1/2 Tbsp.
(22 1/2 mL)chimichurri sauce
-
4 g
coriander
-
1 1/2 cup
(375 mL)water for rice
-
2 Tbsp.
(30 mL)vegetable broth
-
1
lime
-
1
green onions
-
1
red bell pepper
-
3/4 cup
(180 mL)basmati rice
-
2
beef sirloin steaks
-
4
corn tortillas
-
1
corn ear
Preparation
Heat a BBQ or grill pan over high heat.
Bring water for rice and rice to a boil over high heat.
Reduce the heat to low, cover, and simmer for 10 minutes or until all water has been absorbed.
Cut the bell pepper into slices.
Thinly slice the green onion.
Zest the lime.
Press the juice of 1/2 the lime.
Cut remaining 1/2 into wedges.
Roughly chop coriander.
Baste the pepper, corn and steak with oil. Season with salt and pepper.
Grill the veggies, turning from time to time, for 5 minutes.
Add steak and grill for 3-4 minutes per side.
Add tortillas to warm during last 2 minutes.
Incorporate 1/2 of the green onion, the lime juice and zest, 1/2 the coriander and salt with the rice.
Spoon chimichurri into tortillas and top with sliced steak, sliced pepper, and corn kernels (removed from cob using a knife).
Top with remaining green onion and coriander.
Serve with lime wedges and rice.
Source: Missfresh.com
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
