Super juicy pieces of steak with a chimichurri sauce. The perfect twist on tacos for your next Taco Tuesday. 🌮
Don’t be alarmed by the total prep and cook time you see in the recipe below. The bulk of that time is used on the marinade, which you are going to toss together with the skirt steak and forget about for a couple of hours. I promise this is a super simple recipe that delivers maximum flavor.
With just a few spices and some citrus, this will be one of your go-to marinated steak recipes. The steak is juicy, tender, and seriously so flavorful.
I LOVE a chimichurri sauce. Chimichurri is typically served with grilled meats in Argentinian cuisine because it brings a brightness and freshness that perfectly complement a slab of rich, hearty steak. I figured it would add the perfect twist to these steak tacos.
Marinated Skirt Steak Tacos
Ingredients
- 1 pound skirt steak, cut into ½-inch cubes
- 1 cup extra virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili flakes
- 1 medium orange
- 2 limes
- 1 bunch cilantro, finely chopped (stems and leaves)
- 1 bunch flat-leaf parsley, finely chopped (stems and leaves)
- 1 bunch fresh oregano, finely chopped
- 8 cloves garlic, minced
- 1 shallot, finely chopped
- 2 Fresno chilies, finely chopped
- ½ cup red wine vinegar
- 8 flour tortillas
- 2 Roma tomatoes, diced and seeded
- ¼ small white onion, diced
- 1 large avocado, sliced
- Shredded Parmesan cheese for garnish
- Salt and pepper to taste
Instructions
- The marinade. Combine the juice of one orange and lime, cumin, dried oregano, chili flakes, 4 cloves of chopped garlic, ¼ cup of olive oil and the cubed steak pieces into a large bowl. Give it all a toss, cover up the bowl and let it marinate in the fridge for three hours.
- The pico de gallo. Combine the diced tomatoes and onion with some chopped parsley and the juice of one lime. Season with salt and set aside.
- The chimichurri sauce. Combine the chopped cilantro, parsley, fresh oregano, shallot and Fresno chilies in a medium bowl with red wine vinegar, 4 cloves of chopped garlic and ¾ cup olive oil. Season with salt and pepper and set aside. Spoon over the steak when serving.
- Step 1. Once the steak has been marinated, let it come to room temperature before searing it in a large skillet until medium-rare (about 5 minutes).
- Step 2. Toast the flour tortillas on both sides in a small skillet until golden brown.
- Step 3. Assemble the tacos by scooping some of the steak onto a tortilla, spoon over the chimichurri, add the pico de gallo and sliced avocado, and sprinkle on some shredded Parmesan. Enjoy!
Don’t forget to subscribe on the right and get the latest recipes right in your inbox!