Castello Summer of Blue — Balsamic Steak Tacos with Blue Cheese and Chimichurri

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. The recipe for chimichurri makes well over the amount needed for these tacos. Save it for other uses such as spooning over any grilled meat and veggies. It would also be delicious on some fish.


  • 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

Steak Marinade

  • 1/4 cup of balsamic vinegar
  • 1/4 cup of olive oil
  • 3 cloves of garlic, smashed
  • 1 teaspoon salt
  • 1/2 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
  • 1/2 teaspoon of crushed red pepper flakes
  • 1 teaspoon of salt
  • 3 tablespoons of red wine vinegar
  • 1/4 cup of extra virgin olive oil


  1. Mix all the ingredients for the steak marinade and let the steak soak in it for at least 30 minutes or overnight.
  2. Process all the ingredients for the chimichurri in a food processor until smooth, set aside.
  3. Heat a grill to high.
  4. 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.
  5. While the steak is resting put the flour tortillas on the grill for about 30 seconds on each side until they are lightly charred.
  6. Slice the steak thinly across the grain. Assemble the tacos by dividing the meat between the 8 tortillas. Drizzle about 1/2 a teaspoon of chimichurri over the meat. Top each taco with cheese, sliced radishes and pea shoots.
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