PARTNER POST – Get inspired with creatively crafted Castello Blue Cheese as we celebrate a Summer of Blue with #BluesdayTuesday.
Extra creamy Danish blue cheese is balanced by skirt steak marinated in a balsamic vinegar for a bold taco topped with spicy, crunchy radishes, spring pea shoots, and simple parsley chimichurri.
By Sonja Bradfield
I seem to be on a grilling kick since the weather this May has turned to weather you’d typically experience in the DC area in mid-August. Yesterday it was sunny, hot, and humid at dawn. The heaviness hung in the air until dark clouds formed across the sky and a deluge of big, heavy raindrops soaked the city during the evening commute. This weekend is a long weekend since Monday is Memorial Day. Swimming pools will open, grills will be cleaned of the winter cobwebs and fired up as people attempt to soak up the nice days that this season brings.
I thought about what kind of summer recipe extra creamy Danish blue cheese from Castello would shine in. I decided that the slight sweetness of a skirt steak marinated in a balsamic vinegar mixture would be a nice balance to the sharp tang of blue cheese in a taco. Spicy, crunchy radish slices break up the richness of the cheese well, and the pea shoots of this spring season add a green freshness. To top it off I’ve added a simple chimichurri featuring parsley.
- 1 pound of skirt steak, cut into two pieces
- 8 small soft flour tortillas
- 3 ounces of Castello Extra Creamy Danish Blue Cheese, crumbled
- 1 small bunch of radishes, thinly slices
- 2 handfuls of pea shoots
- ¼ cup of balsamic vinegar
- ¼ cup of olive oil
- 3 cloves of garlic, smashed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon of Italian seasoning/herb mix or a mixture of dried rosemary, thyme, garlic and onion powder
- 1 packed cup of fresh parsley
- ½ teaspoon of crushed red pepper flakes
- 1 teaspoon of salt
- 3 tablespoons of red wine vinegar
- ¼ cup of extra virgin olive oil
- Mix all the ingredients for the steak marinade and let the steak soak in it for at least 30 minutes or overnight.
- Process all the ingredients for the chimichurri in a food processor until smooth, set aside.
- Heat a grill to high.
- Cook steaks for about 3 minutes on each side until the steak is a medium rare (don't overcook or the steak will be tough). Set aside to rest for about 10 minutes.
- While the steak is resting put the flour tortillas on the grill for about 30 seconds on each side until they are lightly charred.
- Slice the steak thinly across the grain. Assemble the tacos by dividing the meat between the 8 tortillas. Drizzle about ½ a teaspoon of chimichurri over the meat. Top each taco with cheese, sliced radishes and pea shoots.