Celebrate game day with a fiesta of flavors in the form of Game Day Chimichurri Street Tacos! Juicy skirt steak, seasoned to perfection, takes center stage. A vibrant chimichurri sauce, bursting with fresh herbs like parsley and cilantro, adds a zesty punch. Warm corn tortillas cradle the steak and sauce, creating a handheld masterpiece. Don’t forget the toppings and a squeeze of lime! These tacos the perfect finger food for cheering on your favorite team.

Prep Time

10 Minutes

Cook Time

15 minutes

Serves

4 - 6

People

Ingredients

1 Skirt Steak
1 bunch Italian Parsley
1 bunch Cilantro
1 Shallot
1 Red Chile
3-4 tbsp Red wine vinegar
2 Limes
3-4 cloves Fresh Garlic
Corn Tortillas
Colby Jack Cheese
1 cup white or Jasmine rice
Street Taco Seasoning
Blackened Seasoning

Chimichurri

In a bowl, add chopped cilantro, chopped Italian parsley, 2 large pinches of kosher salt, 1 pinch of coarse black pepper, 3-4 minced garlic cloves, 1 minced red Chile or 1 tsp of red pepper flakes, the zest of one lime and its juice, 3-4 tbsp red wine vinegar, and 1/4 cup of olive oil.
Mix well and set aside. You could even do this the day before and refrigerate. It gets better the longer it has to sit.

Notes:

This recipe is courtesy of Blackstone. Follow it or make it your own.

Directions

Start by preheating one zone of your Blackstone to high. You want it smoking hot.
While you’re preheating, let’s season the skirt steak. First off, make sure to pat dry with a paper towel and then lightly coat with olive oil. Next, season with your favorite Street Taco and Blackened Seasoning on both sides, we used Blackstone brand seasonings.
When your griddle is hot, drizzle a light amount of olive oil on the hot zone and cook your steak. Flip when you see a nice crust developing. Pull off to rest when done. With a thin steak-like skirt, a fast sear on both sides allows for a nice crust and a nice medium-rare temperature cook internally.
When your steak is done and has about 5 mins to rest, dice it up into small bites and set aside.
Where your steak was cooking, add one bag of white or jasmine rice. To fully cook, add a little water to steam and toss to season with all the seasonings left over from the steak. When it’s heated up, slide off to the side and turn your heat down to medium, getting ready to build.
Add a little olive oil to the griddle and throw down your corn tortillas. On top, add some shredded Colby Jack cheese, a spoon full of your cooked rice, some diced skirt steak, some chimichurri, and then fold in half with your spatulas. Try not to overfill, but if you do, don’t sweat it. Flip occasionally to get a nice crispy exterior on both sides. When all done, pull off the griddle and drain the excess oil on a paper towel.
To serve, simply pile on a large serving tray or dish and serve with a side bowl of your extra chimichurri. Enjoy!

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Prep Time

10

Minutes

Cook Time

15

minutes