The acidic marinade in this recipe works overnight to tenderize a typically tougher cut of beef. After the long marinade, this recipe comes together quickly for an easy weeknight meal!
Ingredients
Steak
- 1.5-2 lbs skirt steak
- 1 C lime juice (juice of approximately 8 limes)
- 2 jalapenos
- 3 cloves of garlic
- Salt and pepper
Chimichurri
-
1 bunch of fresh parsley (approximately 1 C)
-
1 1/2 - 2 Tbsp fresh oregano, leaves removed from stems
-
2-3 cloves of garlic
-
2 Tbsp red wine vinegar
-
1/2 C olive oil
-
Red chili flakes to taste (or fresh red chilies)
-
Salt to taste
To Serve
-
Corn or flour tortillas
-
Sliced jalapenos
-
Fresh cilantro
-
Cotija cheese
-
Lime wedges
Directions
- Generously season the skirt steak with salt and pepper on both sides. Roughly chop the jalapenos and garlic. In a large bowl, combine the garlic, jalapenos, lime juice, and skirt steak, then marinate in the refrigerator for 8 to 24 hours.
- Remove the steak from the marinade and let it come to room temperature. Pat dry to remove excess marinade from the surface of the steak.
- Heat a cast iron skillet over medium high heat. If necessary, cut the skirt steak into smaller pieces to fit in the pan. Sear steak on both sides until medium rare (130-135F). Remove from the pan and let rest for at least 10 minutes.
- While the steak is resting, prepare the chimichurri. Add the parsley (both leaves and stems are okay to use), oregano leaves, garlic, red wine vinegar, olive oil, and red chili flakes to a food processor and pulse to combine. Season generously with salt to taste. (To note: You can add cilantro to the chimichurri, but I prefer to serve it on the side since not everyone enjoys cilantro.)
- Slice the steak against the grain into approximately 1/2 - 1 inch slices. Assemble the tacos, top with chimichurri, and add any additional toppings you like. Enjoy!
0 Comments