skirt steak tacos
SUMMERS IN FULL EFFECT OVER HERE AND WE’RE MAKING skirt steak tacos topped with a homemade CHIMICHURRI sauce for dinner.
ingredients:
2 lbs. of skirt steak (grilled)
salt
black pepper
corn or flour tortillas (grilled)
1 avocado (sliced)
CHIMICHURRI sauce:
½ cup finely chopped flat leaf parsley leaves
1 tablespoon finely chopped fresh oregano leaves or 1 teaspoon dried oregano
1 tablespoon finely chopped red chili pepper (from one small chili pepper) or ½ teaspoon dried red pepper flakes
3 to 4 garlic cloves, finely chopped
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
chef notes:
double your tortilla - causing less breakage when grilled and more to the bite
for leftovers feel free to cover the steak in the sauce and leave in the fridge for later
store any extra sauce up to 3 weeks in the fridge
always chop your fresh herbs by hand
let the sauce marinate and sit overnight for a more potent taste (day of is fine too)
