Marinated Skirt Steak Tacos
Super juicy pieces of steak with a chimichurri sauce. The perfect twist on tacos for your next Taco Tuesday.
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!