Place the cilantro, parsley and oregano on a cutting board. Use a very sharp knife to chop it up as finely as you can. I prefer this way over the food processor.

Place the herbs in a bowl. Add the garlic, vinegar, olive oil, a big pinch of salt, pepper and the crushed red pepper.

Stir together and let sit until ready to use. If you want to refrigerate this, cover it before placing it in the fridge.

Heat your grill to the highest setting. Let it heat for 10 to 15 minutes.

Season the filet all over with salt and pepper. Place the filet directly on the grill and grill for 5 minutes per side, or until the desired doneness is reached. Remove the steak and let it rest for 10 minutes. Once it rests, slice the steak.

To assemble the tacos, add the steak on to the tortillas and top with the chimichurri. Top with a few spoonfuls of corn, a sprinkle of feta and some pickled onions.