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Balsamic Skirt Steak Tacos with Blue Cheese and Chimichurri

The recipe for chimichurri makes well over the amount needed for these tacos. Save it for other uses such as spooning over any grilled meat and veggies. It would also be delicious on some fish.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Author Sonja Bradfield

Ingredients

  • 1 pound of skirt steak cut into two pieces
  • 8 small soft flour tortillas
  • 3 ounces of Castello Extra Creamy Danish Blue Cheese crumbled
  • 1 small bunch of radishes thinly slices
  • 2 handfuls of pea shoots

Steak Marinade

  • 1/4 cup of balsamic vinegar
  • 1/4 cup of olive oil
  • 3 cloves of garlic smashed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon of Italian seasoning/herb mix or a mixture of dried rosemary thyme, garlic and onion powder

Chimichurri

  • 1 packed cup of fresh parsley
  • 1/2 teaspoon of crushed red pepper flakes
  • 1 teaspoon of salt
  • 3 tablespoons of red wine vinegar
  • 1/4 cup of extra virgin olive oil

Instructions

  1. Mix all the ingredients for the steak marinade and let the steak soak in it for at least 30 minutes or overnight.
  2. Process all the ingredients for the chimichurri in a food processor until smooth, set aside.
  3. Heat a grill to high.
  4. Cook steaks for about 3 minutes on each side until the steak is a medium rare (don't overcook or the steak will be tough). Set aside to rest for about 10 minutes.
  5. While the steak is resting put the flour tortillas on the grill for about 30 seconds on each side until they are lightly charred.
  6. Slice the steak thinly across the grain. Assemble the tacos by dividing the meat between the 8 tortillas. Drizzle about 1/2 a teaspoon of chimichurri over the meat. Top each taco with cheese, sliced radishes and pea shoots.