Informations supplémentaires
30 min.
|
776 kcal
|
easy
|
|
Printable version
1. Setup
Caution spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Slice the red onion. Chop the garlic and half of the jalapeño and slice the rest. Separate the cilantro and parsley leaves from their stems and roughly chop.
2. Make the pickled onions
Place the red onion in a bowl. Add 1/2 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the onion and let marinate.
3. Make the chimichuri sauce
In a bowl, combine the cilantro, the parsley, the garlic, the juice of half a lime, the chopped jalapeño, to taste (caution! spicy) and 1 tbsp of red wine vinegar and 60 ml of olive oil.
4. Cook the meat
In a skillet over high heat, add a drizzle of olive oil. Add the beef strips and cook 1-2 minutes on each side or until the meat is cooked. Season with salt and pepper. Once cooked, cut into smaller pieces, if desired.I
5. Plate your dish
Heat up the tortillas, if desired, garnish the tortillas with the meat, the chimichuri sauce, the pickled onions, the jalapeños, to taste (caution! spicy) and the crumbled feta. It is also possible to leave the garnishes in the center of the table and let everyone help themselves. Bon appétit!
250gBeef Strips
0.5unitRed Onion(s)
1unitCilantro
1unitFresh Italian Parsley
1unitGarlic Clove(s)
1unitLime
40gFeta Cheese
1unitJalapeño(s)
6unitWheat tortilla(s) 6in
What you need
Bowls, pot, pan
776 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
59g
20%
fat
41g
63%
cholesterol
82mg
27%
fiber
4g
16%
protein
41g
saturated
10g
50%
sodium
729mg
30%
sugar
3g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg