Fire-Grilled Chimichurri Steak Tacos

Allergens

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Ingredients

• 1 lb skirt steak
• 2 cups fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 1/2 cup red wine vinegar
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tsp ground black pepper
• 1 tsp kosher salt
• 1 tbsp dried oregano
• 1/4 cup extra virgin olive oil
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco
• 1 lime, cut into wedges

Instructions

1. In a medium bowl, combine parsley, cilantro, red wine vinegar, garlic, red pepper flakes, black pepper, kosher salt, and dried oregano. Stir well to blend. Gradually drizzle in the olive oil while whisking until well combined.
2. Transfer half of the chimichurri sauce to an airtight container and refrigerate for later use. Set aside.
3. Season the skirt steak with salt and black pepper on both sides.
4. Preheat your grill or stovetop grill pan to medium high heat. Cook the steak for about 4 6 minutes per side, depending on desired doneness. Remove from heat and let it rest for at least 5 minutes before slicing against the grain into thin strips.
5. Heat corn tortillas on the grill or in a pan for 10 seconds per side until warmed and slightly charred.
6. To serve, layer steak strips onto each tortilla, top with chimichurri sauce, crumbled queso fresco, and lime wedges.

Chef’s Insight

The chimichurri sauce can be made ahead of time for easier preparation.

Notes

To enhance the smoky flavor of the dish, cook the steak over an open flame if possible.