Instructions

Ingredients: 

• Chef Hak’s Mild Red Ancho Beef Sirloin

• Tortillas 

• Optional: pickled red onion to garnish 

For the chimichurri:

• 1 cup parsley, with the stems removed

• ½ cup olive oil 

• 2 tablespoons white wine vinegar  

• 3 garlic cloves 

• 2 teaspoons dried oregano 

• ½ teaspoon salt 

• ¼ teaspoon red pepper flakes 

Instructions: 

1. To make the chimichurri, add all ingredients to a food processor and pulse until well-combined. Set aside. 

2. Prepare the Chef Hak’s Mild Red Ancho Beef Sirloin in a skillet over medium heat according to the package. 

3. Assemble the tacos by placing Chef Hak’s beef sirloin on tortillas. Drizzle with chimichurri then top with pico de gallo.