Steak Tacos with Chimichurri Sauce
Hello & Happy Monday!!
Let me start by stating that I’m not a “meat” person, nor have I ever really been, which probably made the transition from eating light animal products to no animal products organic to me.
I mention this only because, a lot faux meat products are really geared more towards those who are just transitioning into an animal free lifestyle who still long for those dishes that they’ve become accustomed to.
As a senior plant based enthusiast today, I don’t typically indulge in faux meat products unless wanting to entertain non vegan guests or simply provide alternatives to those just embracing the lifestyle.
All I can say is, I was completely blown away by these faux “beefles” tips and that’s keeping in mind that even saying the word beef gives me the creeps lol. #truth
What’s funny is that when you’ve become accustomed to a plant based lifestyle and your’e thrown faux meat products you really do have to pause and think, ok, what am I supposed to do with these lol..
and that my friends speaks volumes about the direction that the world is hopefully going in. (hopefully)
For these faux beef tips I figured I would take a walk down memory lane to my pre vegan days to recall a time when I enjoyed chimichurri sauce. I could distinctly remember that sauce being so amazing & flavorful that all I could think was..
I HAve to try making Chimichurri sauce!!
Chimichurri sauce is native to Argentina and in Spanish inspired dishes and steak, but I personally think you could literally use it on just about anything from hummus to avocados or even “fish” tacos.
If you’re searching for a gourmet recipe that features the best of the best in faux beef products
this is it!
Hands down, one of my fave concoctions, and this bright, light, and colorful sauce..
Better than any other sauce I’ve made!
Why this recipe rocks:
Great for any season
Great for non vegans
Sauce can be used on a myriad of things!
- 1 bunch flat leaf parsley (cut off thick stems)
- 1/2 bunch cilantro
- 4-6 cloves of garlic (adjust to taste)
- 1 tbs crushed red pepper flakes
- 1/4 cup apple cider vinegar
- Juice from 1 wedge of small lemon
- 1 tsp fresh oregano
- 1 tsp spanish seasonings (cumin, chili powder etc)
- 1/4 medium white or red onion
- 1/2 cup extra virgin olive oil
- Kosher salt and fresh cracked pepper
- 1 package of Gardein beefless tips
- 1 cup white cabbage
- 1 tsp spanish seasonings
- 3/4 cup chopped white onion
- 1 sprig cilantro
- 1/2 lime juice
- 1 cup chopped yellow heirloom tomato
- 2 jalapeños diced
- 2 tsp salt
- Garnishes: juice form 1/2 lime, 2 tbsp cilantro, hemp seeds, 1/2 avocado
- In a food processer blend all of the chimichurri ingredients and process until smooth. Place in fridge for 30 minutes or longer to have the flavors fully combine.
- Heat oven to 350 degree and place tortillas on the rack to form for the tacos. Cook for 3-5 minutes.
- In a pan on medium heat cook the defrosted "beefless" tips with olive oil for 5 to 7 minutes to get a good sear on them. Top with the chimichurri sauce and cook for an additional 2-3 minutes.
- Place in a taco shell with sliced cabbage, heirloom yellow tomato pico de gallo and avocado then top with cilantro, spices, and additional chimichurri sauce!