Ingredients
4 Good Rancher’s Sirloin Steaks
2 Cups cooked Basmati Rice
Avocado, diced
2 tbsp pickled Fresno Chili Peppers
Queso Fresco, crumbled
Flour Tortillas
1 cup Fresh Parsley
4 Cloves Garlic
1 tbs Fresh Oregano
½ cup Extra Virgin Olive Oil
¼ cup Red Wine Vinegar
1 tsp Salt
1 tsp Red Pepper Flakes
Salt and Pepper to taste
Instructions
1. Season both sides of the steak generously with salt and pepper and set aside to rest for 30 minutes at room temperature.
2. While the steaks are resting, make your chimichurri sauce by finely chopping the parsley, mincing the garlic, and finely chopping the oregano. In a small bowl mix the parsley, garlic, and oregano with the olive oil, red wine vinegar, salt, and red pepper flakes.
3. Grill or pan-sear the steaks on high turning every few minutes until the internal steaks have a temperature of 125-130 degrees to achieve a medium rare steak.
4. Let the steaks rest for 10 minutes while you prep the other taco ingredients.
5. Heat the rice, dice the avocado, heat the flour tortilla, and crumble the queso fresco.
6. Slice your steaks into bite size pieces.
7. Assemble your tacos by laying down a tortilla, rice, steak, chimichurri sauce, avocado, and top with Fresno chili slices and queso fresco cheese.