Crispy Steak Tacos with Shishito Pepper Chimichurri
Crispy Steak Tacos with Shishito Pepper Chimichurri
Ingredients
For the Shishito Pepper Chimichurri
- 1 cup shishito peppers, stems removed, roughly chopped
- 1 cup fresh cilantro, packed, roughly chopped
- 1/2 cup white onion, roughly chopped
- 4 garlic cloves, peeled
- 1/4 cup orange juice
- 1/4 cup olive oil
- 1 tablespoon soy sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crispy Steak Tacos
- 1 1/2 pounds skirt steak, trimmed
- 8 flour tortillas, 6-inch
- 1 1/2 cups Chihuahua cheese, shredded
- 1 tablespoon vegetable oil, as needed, for cooking
Instructions
- 1
Prepare the Shishito Pepper Chimichurri: In a food processor, combine the shishito peppers, fresh cilantro, white onion, garlic cloves, orange juice, olive oil, soy sauce, chili powder, ground cumin, salt, and black pepper. Blend until the mixture is smooth and well combined. Transfer about 1/2 cup of the chimichurri to a separate bowl for serving later. This will prevent cross-contamination from the raw steak.
⏱️ 10 min
- 2
Marinate the Skirt Steak: Place the trimmed skirt steak in a shallow baking dish or a large resealable bag. Pour the remaining chimichurri over the steak, ensuring it is fully coated. Cover the dish or seal the bag and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min
- 3
Grill the Steak: Preheat your grill or grill pan to medium-high heat (approximately 400°F). Remove the steak from the marinade, allowing any excess to drip off. Grill the skirt steak for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness and has a smoky char. Let the steak rest on a cutting board for 5 minutes before chopping.
⏱️ 15 min•🌡️ 400
- 4
Chop the Steak: After resting, chop the grilled skirt steak into small, bite-sized pieces. Set aside.
⏱️ 5 min
- 5
Assemble and Cook the Tacos: Heat a large griddle or a non-stick pan over medium-high heat. Add a small amount of vegetable oil, if needed. Place a flour tortilla on the hot surface. Immediately sprinkle a generous amount of shredded Chihuahua cheese over one half of the tortilla. Top the cheese with a portion of the chopped skirt steak. Add a small dollop of the reserved shishito pepper chimichurri over the steak.
⏱️ 10 min
- 6
Crisp the Tacos: Once the cheese begins to melt and the tortilla starts to crisp on the bottom, fold the empty half of the tortilla over the filling to create a taco shape. Press down gently with a spatula. Cook for 2-3 minutes per side, or until the tortilla is unapologetically crunchy and golden brown, and the cheese is thoroughly melted and slightly oozing from the edges. Repeat with the remaining tortillas and filling.
⏱️ 20 min
- 7
Serve: Transfer the finished crispy steak tacos to a wire rack to allow any excess oil to drip off. Serve hot, with extra shishito pepper chimichurri on the side for dipping, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Steak Tacos with Shishito Pepper Chimichurri
Ingredients
For the Shishito Pepper Chimichurri
- 1 cup shishito peppers, stems removed, roughly chopped
- 1 cup fresh cilantro, packed, roughly chopped
- 1/2 cup white onion, roughly chopped
- 4 garlic cloves, peeled
- 1/4 cup orange juice
- 1/4 cup olive oil
- 1 tablespoon soy sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crispy Steak Tacos
- 1 1/2 pounds skirt steak, trimmed
- 8 flour tortillas, 6-inch
- 1 1/2 cups Chihuahua cheese, shredded
- 1 tablespoon vegetable oil, as needed, for cooking
Instructions
- 1
Prepare the Shishito Pepper Chimichurri: In a food processor, combine the shishito peppers, fresh cilantro, white onion, garlic cloves, orange juice, olive oil, soy sauce, chili powder, ground cumin, salt, and black pepper. Blend until the mixture is smooth and well combined. Transfer about 1/2 cup of the chimichurri to a separate bowl for serving later. This will prevent cross-contamination from the raw steak.
⏱️ 10 min - 2
Marinate the Skirt Steak: Place the trimmed skirt steak in a shallow baking dish or a large resealable bag. Pour the remaining chimichurri over the steak, ensuring it is fully coated. Cover the dish or seal the bag and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min - 3
Grill the Steak: Preheat your grill or grill pan to medium-high heat (approximately 400°F). Remove the steak from the marinade, allowing any excess to drip off. Grill the skirt steak for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness and has a smoky char. Let the steak rest on a cutting board for 5 minutes before chopping.
⏱️ 15 min•🌡️ 400 - 4
Chop the Steak: After resting, chop the grilled skirt steak into small, bite-sized pieces. Set aside.
⏱️ 5 min - 5
Assemble and Cook the Tacos: Heat a large griddle or a non-stick pan over medium-high heat. Add a small amount of vegetable oil, if needed. Place a flour tortilla on the hot surface. Immediately sprinkle a generous amount of shredded Chihuahua cheese over one half of the tortilla. Top the cheese with a portion of the chopped skirt steak. Add a small dollop of the reserved shishito pepper chimichurri over the steak.
⏱️ 10 min - 6
Crisp the Tacos: Once the cheese begins to melt and the tortilla starts to crisp on the bottom, fold the empty half of the tortilla over the filling to create a taco shape. Press down gently with a spatula. Cook for 2-3 minutes per side, or until the tortilla is unapologetically crunchy and golden brown, and the cheese is thoroughly melted and slightly oozing from the edges. Repeat with the remaining tortillas and filling.
⏱️ 20 min - 7
Serve: Transfer the finished crispy steak tacos to a wire rack to allow any excess oil to drip off. Serve hot, with extra shishito pepper chimichurri on the side for dipping, if desired.
⏱️ 1 min