Bold and bright, these steak tacos are topped with fresh chimichurri and loaded into warm tortillas for a crowd-pleasing weeknight win.

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Serves: 4

Instructions:

1. In a small bowl, mix together ingredients for chimichurri: parsley, cilantro, garlic, vinegar, olive oil, red pepper flakes, and A. Vogel Herbed Sea Salt. Set aside.
   

2. Rub steak with olive oil, black pepper, and another sprinkle of A. Vogel Herbed Sea Salt.
   

3. Preheat grill or skillet over high heat. Sear steak for 3–4 minutes per side (depending on thickness) for medium rare. Let rest 5 minutes.
   

4. Slice steak thinly against the grain.
   

5. Warm tortillas on the grill or in a dry pan.
   

6. Assemble tacos: fill each tortilla with sliced steak and a generous spoonful of chimichurri.
   

7. Top with optional extras like pickled onions, avocado slices, or crumbled queso fresco.
   

8. Serve immediately with lime wedges.