Recipe: 10 Minute Steak Tacos With Chimichurri & Sun-Dried Tomatoes

This recipe comes together in no time, and the flavours are just SO good. It’s ideal for warm-weather alfresco dinners, and if you’re firing up the BBQ, the steaks would be so good over coal! Use your favourite cut and cook to your liking. The sweet sun-dried tomatoes are a perfect combo for the tangy chimichurri which pairs so well with the steak, wrapped up a light fluffy piadina!

You might be thinking what is a piadina? Essentially it’s an Italian flatbread. We like to buy these over usual wraps as the ingredients list is usually very minimal and they just taste a lot fresher than a wrap! The M&S Extra Virgin Olive Oil Piadinas are really worth a go.

Ingredients - Serves 4

• 500g Steak

• Sun-dried Tomatoes

• 1/2 Pack Rocket

• 8 Piadinas

For The Chimichurri

• 1 Bunch Coriander

• 3/4 Bunch Flat Leaf Parsley

• 3 Garlic Cloves

• 1 Small Chilli

• 1 Shallot

• 1 Teaspoon Flakey Salt

• 60ml Red Wine Vinegar

• 80ml Extra Virgin Olive Oil + more depending on consistency you like

Method

1. Start by making the chimichurri - recipe linked here. It’s super simple: finely chop all your ingredients, soak the shallots in red wine vinegar for an extra kick, then mix everything together.

2. Next, heat a pan over medium heat. Season and oil your steak, then once the pan’s hot, cook it to your liking. We go for 3 minutes on each side for a perfect medium-rare, but do your thing!

3. While the steak rests, roughly chop your sun-dried tomatoes and warm the piadinas in a dry pan over medium heat - keep an eye on them so they don’t catch.

4. Once the steak has rested, slice it up and sprinkle with flakey salt.

5. The assemble your tacos! We layer with rocket, steak, tomatoes and then finish with chimichurri!