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 Time30minutes
Cook Time10minutes
Total Time40minutes
AuthorSonja Bradfield
Ingredients
1poundof skirt steakcut into two pieces
8small soft flour tortillas
3ouncesof Castello Extra Creamy Danish Blue Cheesecrumbled
1small bunch of radishesthinly slices
2handfuls of pea shoots
Steak Marinade
1/4cupof balsamic vinegar
1/4cupof olive oil
3clovesof garlicsmashed
1teaspoonsalt
1/2teaspoonblack pepper
1teaspoonof Italian seasoning/herb mix or a mixture of dried rosemarythyme, garlic and onion powder
Chimichurri
1packed cup of fresh parsley
1/2teaspoonof crushed red pepper flakes
1teaspoonof salt
3tablespoonsof red wine vinegar
1/4cupof extra virgin olive oil
Instructions
Mix all the ingredients for the steak marinade and let the steak soak in it for at least 30 minutes or overnight.
Process all the ingredients for the chimichurri in a food processor until smooth, set aside.
Heat a grill to high.
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.
While the steak is resting put the flour tortillas on the grill for about 30 seconds on each side until they are lightly charred.
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.