Crispy Chimichurri Steak Tacos
- Total time
- 40 min
- Serves
- 4
Ingredients
- ½ cup California Olive Ranch 100% Extra Virgin Olive Oil
- ½ cup Fresh Parsley (finely chopped)
- 3 Red Chilies (finely chopped)
- 3 Garlic Cloves (minced or grated)
- 1 sprig Fresh Oregano (chopped)
- 2 tbsp. Red Wine Vinegar
- Salt & Black Pepper (to taste)
- 1 lb. Skirt Steak
- Juice of 2 Oranges
- Juice of 1 Lime
- 1 tsp. EACH: Dried Oregano (Paprika, Ground Cumin, Salt, & Black Pepper)
- 4 tbsp. California Olive Ranch 100% Extra Virgin Olive Oil
- ¼ cup White Wine (to deglaze)
- 8 Corn Tortillas
- 1 ½ - 2 cups Freshly Grated Mozzarella Cheese
Steps
- 1
In a bowl, combine all the chimichurri ingredients. Mix well, then season with salt and black pepper to taste. Set aside for 15 minutes to overnight.
- 2
In a separate bowl, combine the orange juice, lime juice, parsley, and seasonings. Mix well, then add the steak so it’s coated in the marinade. Cover to set aside for 15 minutes to 2 hours, and up to overnight.
- 3
Place a large skillet over medium high heat. Heat up for 3-4 minutes, until hot. Add 1-2 tablespoons olive oil.
- 4
Use kitchen tongs to remove the steak from its marinade and add to the hot skillet. Cook untouched for 2-3 minutes on each side. Add the remaining marinade in the bowl in the last minute of cooking.
- 5
Remove the skirt steak to a cutting board. Stir in the white wine to the skillet to deglaze and create a creamy sauce.
- 6
Let the steak rest 5-10 minutes before chopping into tiny bite-sized pieces. Toss in the creamy white wine sauce.
- 7
On a large griddle, add a generous drizzle of olive oil.
- 8
Working in small batches, add enough corn tortillas to fit the griddle. Add a serving of mozzarella cheese over the surface of each tortilla, then a serving of chopped chopped steak to one side. Fold the other side on top to seal.
- 9
Cook 3-4 minutes on each side, until crispy and golden. Enjoy warm!
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