Simply grilled skirt steak with a delicious chimichurri sauce is all you need for the best taco night!
Ingredients
- 2 pounds skirt steak
- 2 cups parsley, minced
- 2 teaspoon Spanish smoked paprika
- 2 teaspoon red pepper flakes
- 1/4 cup Italian Red Wine Vinegar
- 1/2 cup + 1 tablespoon Koroneiki Greek Extra Virgin Olive Oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic, minced
- Tortilla shells, jalapeno, and limes for serving
Instructions
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Drizzle the steak with 1 tablespoon of olive oil and season liberally with salt and pepper. Heat grill to high and cook steak for about 6 minutes per side until it reaches an internal temp of 135 degrees. Rest the steak for 10 minutes before slicing.
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While the steak cooks make the chimichurri by mixing together the parsley, garlic, paprika, red pepper flakes, vinegar and remaining 1/2 cup olive oil.
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Heat the tortilla shells in the oven or stove top.
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Thinly slice the steak and layer in a tortilla with a drizzle of chimichurri.
Takes 20 minutes
Serves 4
