Simply grilled skirt steak with a delicious chimichurri sauce is all you need for the best taco night!
Ingredients
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2 pounds skirt steak
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2 cups parsley, minced
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1 teaspoon smoked hot paprika
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1 tablespoon red pepper flakes
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1/4 cup red wine vinegar
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1/2 cup Koroneiki Olive Oil
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2 cloves garlic, minced
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Tortilla shells, jalapeno, and limes for serving
Instructions
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Drizzle the steak with 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 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
