SKIRT STEAK CHIMICHURRI TACOS

SKIRT STEAK CHIMICHURRI TACOS

INGREDIENTS

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
1 Jalapeno
450 grams skirt steak
1 tablespoon kosher salt
1/2 teaspoon black pepper

FOR THE TACOS

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

DIRECTIONS

  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.

  1. 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.

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

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