Description
These Crispy Chimichurri Steak Tacos feature juicy skirt steak marinated in citrus and spices, topped with a fresh and zesty chimichurri sauce, melted mozzarella, and served in warm corn tortillas for a vibrant, flavorful taco experience.
Ingredients
Units
Scale
Chimichurri Sauce:
- 1/2 cup California Olive Ranch 100% Extra Virgin Olive Oil
- 1/2 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
Steak Tacos:
- 1 lb skirt steak
- Juice of 2 oranges
- Juice of 1 lime
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
- 4 tbsp California Olive Ranch 100% Extra Virgin Olive Oil
- 1/4 cup white wine, for deglazing
- 8 corn tortillas
- 1 1/2-2 cups freshly grated mozzarella cheese
Instructions
- Prepare chimichurri sauce: In a bowl, combine olive oil, parsley, red chilies, garlic, oregano, red wine vinegar, salt, and black pepper. Mix well and set aside to let flavors meld.
- Marinate steak: In a shallow dish, combine skirt steak with orange juice, lime juice, dried oregano, paprika, cumin, salt, and black pepper. Marinate for 30–60 minutes in the refrigerator.
- Cook steak: Heat olive oil in a skillet over medium-high heat. Sear steak for 3–4 minutes per side, or until desired doneness. Remove steak and let rest 5 minutes.
- Deglaze pan: Pour white wine into the hot skillet, scraping up any browned bits from the steak. Reduce slightly to form a quick sauce.
- Assemble tacos: Warm corn tortillas in a dry skillet or oven. Slice steak thinly and place on tortillas. Drizzle with chimichurri, sprinkle with grated mozzarella, and serve immediately.
Notes
- Skirt steak is ideal for tacos due to its flavor; flank steak can be substituted if needed.
- Chimichurri can be made ahead and refrigerated for up to 3 days.
- For extra crispiness, lightly toast tortillas before assembling tacos.
- Optional toppings: avocado, pickled onions, or fresh cilantro.
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 4g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg