FOR THE STEAK
1/2 cup fresh coriander
1/4 cup fresh oregano
1/2 cup fresh parsley
1/2 cup olive oil
2 tablespoons red wine vinegar
1 clove garlic
1/2 teaspoon salt
1/2 teaspoon cumin
450 grams skirt steak
1 tablespoon kosher salt
1/2 teaspoon black pepper
FOR THE TACOS
1 cup salsa
1 cup cheese, shredded
Combine coriander, parsley, oregano, salt, vinegar, cumin, Fresno pepper, olive oil and garlic in a food processor. Pulse until blended, but not smooth.
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.
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 230°C.
Remove excess chimichurri from skirt steak and grill each side for 5 minutes.
For medium-rare doneness, cook until internal temperature reaches 50°C . Let steak rest for 5 minutes.
Cut steak across the grain into ½-inch strips. Serve on tortillas and top with chimichurri, cheese and your favourite salsa.