Skirt Steak Chimichurri Tacos


For the Steak

½ cup fresh coriander
¼ cup fresh oregano
½ cup fresh parsley
½ cup olive oil
2 tablespoons red wine vinegar
1 clove garlic
½ teaspoon salt
½ teaspoon cumin
1 Jalapeño
450 grams skirt steak
1 tablespoon kosher salt
½ teaspoon black pepper

For the Tacos

8-12 tortillas
1 cup salsa
1 cup cheese, shredded


  1. Combine coriander, 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 230°C.

  4. 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.

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