Who doesn’t love steak chimichurri? Well, I turned it into a taco.
Yes. Skirt steak chimichurri tacos. This is my kind of steak taco. We have sweet corn and tomatoes, a spicy jalapeno and the bright, herbaceous chimichurri. Oh and don’t forget the tangy, blue cheese. Or, if you prefer something more mild, the cheese could definitely be feta or queso fresco.
I personally think blue cheese makes sense here though. Blue cheese and tacos might not sound like they go together, but blue cheese and steak are a great match. The sweetness from the pico helps to balance things out, too. But keep in mind, a little blue cheese goes a long way. You can easily overpower the whole dish, so be cautious and just go for a few small chunks. That’s all you need here.
So lets talk about that pico. Okay okay. It’s not really pico de gallo! I added corn, there’s no lime juice and there’s no cilantro, but hear me out. We have tomatoes, onions (ok shallots), a jalapeno and an acid, which in this case is sherry vinegar. The lime wouldn’t work here in my opinion, because we already have sherry and lemon going on in the sauce. Plus blue cheese and lime don’t make the most sense to me either. There’s also a reason I left out the cilantro. There’s already tons of cilantro in this dish, of course! The chimichurri totally takes care of the cilantro part. So do you think this counts as pico de gallo now?
In either case, these tacos are pretty amazing. Hope you give ’em a try!
- 1 skirt steak (about 1 ½ lbs)
- 1 bunch cilantro, finely chopped
- ½ bunch Italian parsley, finely chopped
- 4 medium garlic cloves, minced or crushed with garlic press
- ½ cup extra virgin olive oil, or as needed
- 1 tsp sherry vinegar
- 1 tsp lemon juice
- Kosher salt
- Freshly ground black pepper
- 1 ear corn, husked
- 1 medium vine ripe tomato, seeds removed, diced
- 1 medium shallot, diced
- 1 jalapeno, diced (remove seeds if desired)
- 1 tbsp extra virgin olive oil
- 1 ½ tsp sherry vinegar
- Kosher salt
- 8, 6 inch flour tortillas
- Crumbled blue cheese, feta or queso fresco (I used a Danish blue)
- For the chimichurri, combine cilantro, parsley and garlic in a bowl. Add enough oil to create a loose, saucy consistency. Add vinegar, lemon and salt. Taste and adjust seasoning, if needed. You may also make the sauce in a food processor or with a mortar and pestle, rather than chopping the herbs by hand.
- Add steak to a plastic ziplock bag with about half of the chimichurri and rub into the meat. Seal and marinade at least 2 hours or up to 24 hours.
- Store remaining sauce in a jar in the fridge, covered with just enough oil to cover the herbs. Remove from fridge an hour before using so oil is no longer congealed.
- For the corn pico, heat a grill pan or outdoor grill to medium heat. Grease grill and coat corn in extra virgin olive oil. Grill, rotating every 3-4 minutes, for a total of 10-15 minutes or until cooked through and charred in spots. Cool and cut off the cob.
- In a bowl, combine all pico ingredients (corn through salt). Taste and adjust seasoning, if needed.
- Remove steak from marinade and allow to come to room temperature for 30 minutes. Pat dry and season generously with salt and pepper. Cut into 3 or 4 lengths to make grilling more manageable.
- Heat the grill to high heat. Grease. Grill steaks 1 ½ to 2 minutes on each side for medium-rare. The very thin end piece may only need about 1 minute per side. Allow steaks to rest for 5-10 minutes. Slice into 3 inch lengths. Rotate and cut ½ inch thick slices against the grain.
- Keep grill on to warm the tortillas. Warm over medium heat for about 30 seconds per side or until soft and pliable.
- For assembly, spoon charred corn pico over tortillas, place on several slices of steak, spoon over chimichurri sauce and top with blue cheese. Enjoy.