The Pioneer Woman Tasty Kitchen
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Skirt Steak Chimichurri Tacos

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Level: Easy

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Description

Who doesn’t love steak chimichurri? Well, I made it in taco form with charred corn pico de gallo and blue cheese. This taco hits all the right flavor notes!

Ingredients

  • FOR THE CHIMICHURRI:
  • 1 bunch Cilantro, Finely Chopped
  • ½ bunches Italian Parsley, Finely Chopped
  • 4 cloves Garlic, Minced Or Crushed With Garlic Press
  • ½ cups Extra Virgin Olive Oil, Or As Needed
  • 1 teaspoon Sherry Vinegar
  • 1 teaspoon Lemon Juice
  • Salt To Taste
  • FOR THE TACOS:
  • 1-½ pound Skirt Steak
  • 8 whole 6 Inch Flour Tortillas
  • Crumbled Blue Cheese, Feta Or Queso Fresco (I Used A Danish Blue)
  • FOR THE CORN PICO:
  • 1 ear Corn, Husked
  • 1 whole Medium Vine Ripe Tomato, Seeds Removed, Diced
  • 1 whole Medium Shallot, Diced
  • 1 whole Jalapeno, Diced (remove Seeds If Desired)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1-½ teaspoon Sherry Vinegar

Preparation

For the chimichurri, combine cilantro, parsley and garlic in a bowl. Add enough oil to create a loose, saucy consistency. Add vinegar, lemon and salt. Taste and adjust seasoning, if needed. You may also make the sauce in a food processor or with a mortar and pestle, rather than chopping the herbs by hand.

Add steak to a plastic ziplock bag with about half of the chimichurri and rub into the meat. Seal and marinade at least 2 hours or up to 24 hours.

Store remaining sauce in a jar in the fridge, covered with just enough oil to cover the herbs. Remove from fridge an hour before using so oil is no longer congealed.

For the corn pico, heat a grill pan or outdoor grill to medium heat. Grease grill and coat corn in extra virgin olive oil. Grill, rotating every 3–4 minutes, for a total of 10–15 minutes or until cooked through and charred in spots. Cool and cut off the cob.

In a bowl, combine all pico ingredients. Taste and adjust seasoning, if needed.

Remove steak from marinade and allow to come to room temperature for 30 minutes. Pat dry and season generously with salt and pepper. Cut into 3 or 4 lengths to make grilling more manageable.
Heat the grill to high heat. Grease. Grill steaks 1 ½ to 2 minutes on each side for medium-rare. The very thin end piece may only need about 1 minute per side. Allow steaks to rest for 5–10 minutes. Slice into 3-inch lengths. Rotate and cut ½-inch thick slices against the grain.

Keep grill on to warm the tortillas. Warm over medium heat for about 30 seconds per side or until soft and pliable.

For assembly, spoon charred corn pico over tortillas, place on several slices of steak, spoon over chimichurri sauce and top with blue cheese. Enjoy.

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