CHIMICHURRI RUB

Crowd pleaser! This is a good rub ladies and gents, chef approved! You can use this rub as it comes out of the shaker or it can be made into a paste very good rub! Very good on poultry, fish, veggies, seafood, and your favorite cuts of beef!

Recipe: Chimichurri Steak Tacos

Serves 4 | Prep: 15 minutes | Cook: approximately 10–16 minutes | Rest: 5 minutes

Ingredients

• 1 1/2 pounds boneless sirloin steak, approximately 1 inch thick
• 2 teaspoons Betcha Got Seasonings Chimichurri Rub, or to taste
• 1 tablespoon olive oil
• 8 small tortillas
• 1 avocado, sliced
• 1/2 small red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Directions

1. Pat the steak dry. Mix the olive oil and Chimichurri Rub into a paste and coat both sides of the steak.
2. Heat a heavy skillet over medium-high heat. Sear the steak for approximately 3–4 minutes per side, then reduce the heat to medium-low and continue cooking, turning as needed. Lower the heat if the herbs start to scorch.
3. Check the thickest part with a food thermometer inserted from the side. Cook to at least 145°F before removing from the skillet. Cooking time varies with thickness.
4. Rest for 5 minutes. Meanwhile, warm the tortillas in a separate dry skillet.
5. Slice the steak thinly across the grain. Divide among the tortillas and top with avocado, onion and cilantro. Serve with lime wedges.

Tip: Slice the steak before cutting it into smaller taco-size pieces to keep the meat easy to bite. Use temperature rather than time alone to check doneness.