Description
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.
Ingredients
Scale
- 1 lb (450 g) of skirt steak, cut into two pieces
- 8 small soft flour tortillas
- 3 oz (85 g) of Extra Creamy Danish Blue Cheese, crumbled
- 1 small bunch of radishes, thinly slices
- 2 handfuls of pea shoots
Steak Marinade
- 1/4 cup (60 ml) of balsamic vinegar
- 1/4 cup (60 ml) of olive oil
- 3 cloves of garlic, smashed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp of Italian seasoning/herb mix or a mixture of dried rosemary, thyme, garlic and onion powder
Chimichurri
- 1 packed cup (240 ml) of fresh parsley
- 1/2 tsp of crushed red pepper flakes
- 1 tsp of salt
- 3 tbsp (45 ml) of red wine vinegar
- 1/4 cup (60 ml) of extra virgin olive oil
Instructions
- 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 1/2 a tsp of chimichurri over the meat. Top each taco with cheese, sliced radishes and pea shoots.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Main
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 520