Skirt Steak Chimichurri Tacos
recipe

Skirt Steak Chimichurri Tacos

5.0
Facebook Pinterest Instagram Mail

Ingredients

For the Steak
1/2
cup fresh cilantro
1/4
cup fresh oregano
1/2
cup fresh parsley
1/4
cup olive oil
2
tablespoons red wine vinegar
1
clove garlic
1/2
teaspoon salt
1/2
teaspoon cumin
1
red Fresno pepper, small
1
pound skirt steak
1
tablespoon kosher salt
1/2
teaspoon black pepper
For the Tacos
8-12
corn tortillas
1
cup salsa
1
cup cheese, shredded

Ingredient Tips

Fresno Pepper
Can't find a Fresno pepper? Substitute a jalapeno instead.

Directions

1

Combine cilantro, parsley, oregano, salt, vinegar, cumin, Fresno pepper, olive oil and garlic in a food processor. Pulse until blended, but not smooth.

2

Season skirt steak with salt and pepper and place into zip-top bag. Pour half chimichurri mix in bag and coat skirt steak evenly. Seal bag and marinate for 2 hours.

3

Before grilling, remove steak from fridge for about 30 minutes to bring back to room temperature.
Pre-heat grill on medium-high heat.

Hot Tip: Medium-high heat should be about 450°F.
4

Remove excess chimichurri from skirt steak and grill each side for 5 minutes.
For medium-rare doneness, cook until internal temperature reaches 135°F . Let steak rest for 5 minutes.

5

Cut steak across the grain into ½-inch strips. Serve on tortillas and top with chimichurri, cheese and your favorite salsa.

Made this recipe? What did you think?
Cooking Notes
Share your tips, tricks, and cooking notes with others.
Thanks for sharing your note!
Once it's been approved, it will display here.

500
Need help? Our Customer Support can help you with any prroduct-specific questions.
View More Recipes Like This