Skirt steak tortilla with chimichurri sauce

Skirt steak tortilla with chimichurri sauce

10 ratings

Michael Lomonaco, executive chef at Porter House New York


„Skirt steak may be grilled on an outdoor grill very successfully. The thin steak cooks beautifully indoors or out, cooking very quickly, making cooking both simple and fast.“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
900 g
skirt steak
3 tbsp
olive oil
1 package
soft flour tortillas (6 inch)
1
tomato (sliced)
1
small bermuda onion (sliced)
1 bunch
watercress (washed, dried and coarsely chopped)
125 ml
olive oil
3 tbsp
white vinegar
2
jalapeno peppers
1 bunch
flat leaf parsley
3 tbsp
cilantro
1 clove
garlic
1
bay leaf
sea salt
black pepper
Metric
Imperial
  • 900 g skirt steak
  • 3 tbsp olive oil
  • 1 package soft flour tortillas (6 inch)
  • 1  tomato (sliced)
  • 1  small bermuda onion (sliced)
  • 1 bunch watercress (washed, dried and coarsely chopped)
  • 125 ml olive oil
  • 3 tbsp white vinegar
  • 2  jalapeno peppers
  • 1 bunch flat leaf parsley
  • 3 tbsp cilantro
  • 1 clove garlic
  • 1  bay leaf
  • sea salt
  • black pepper

Utensils

  • food processor
  • grill or cast-iron skillet
  • barbecue tongs
  • cutting board
  • knife

Enjoy with

Cabernet Sauvignon, 2003
Cabernet Sauvignon is one of the most famous red wines in the world. It is a worthy partner for this charismatic dish thanks to its superb taste of black currants and its occasional hint of green bell pepper.

Nutrition per serving

Cal
775
Protein
33g
Fat
50g
Carb
45g

Step 1/5

Seed and dice jalapeno peppers. Mince garlic. Chop herbs roughly. Combine olive oil, vinegar, parsley, cilantro, bay leaf, jalapeno peppers, salt, and pepper in the bowl of a food processor, process for one minute. Set aside.
  • 2 jalapeno peppers
  • 1 clove garlic
  • 1 bunch flat leaf parsley
  • 3 tbsp cilantro
  • 125 ml olive oil
  • 3 tbsp white vinegar
  • 1 bay leaf
  • salt
  • pepper
  • food processor
  • cutting board
  • knife

Seed and dice jalapeno peppers. Mince garlic. Chop herbs roughly. Combine olive oil, vinegar, parsley, cilantro, bay leaf, jalapeno peppers, salt, and pepper in the bowl of a food processor, process for one minute. Set aside.

Step 2/5

Preheat grill for approx. 15 – 20 min. or cast-iron skillet over medium heat for approx. 1 – 2 min. Add some olive oil. Season the skirt steak with kosher salt and pepper and sear the first side for approx. 2 - 3 min. before flipping to cook the second side. Cook to the desired degree of doneness. Remove and allow to rest.
  • 3 tbsp olive oil
  • 900 skirt steak
  • salt
  • pepper
  • grill or cast-iron skillet
  • barbecue tongs

Preheat grill for approx. 15 – 20 min. or cast-iron skillet over medium heat for approx. 1 – 2 min. Add some olive oil. Season the skirt steak with kosher salt and pepper and sear the first side for approx. 2 - 3 min. before flipping to cook the second side. Cook to the desired degree of doneness. Remove and allow to rest.

Step 3/5

Warm tortillas in an oven, skillet, or on the grill before serving.
  • 1 package soft flour tortilla
  • grill or cast-iron skillet

Warm tortillas in an oven, skillet, or on the grill before serving.

Step 4/5

Serve by slicing the steaks into thin slices, always cutting the steaks against the grain of the meat for maximum tenderness.
  • cutting board
  • knife

Serve by slicing the steaks into thin slices, always cutting the steaks against the grain of the meat for maximum tenderness.

Step 5/5

Place sliced skirt steak on a tortilla. Add sliced tomato, sliced onion, and watercress. Then, drizzle with chimichurri. Fold and serve with more chimichurri.
  • 1 tomato
  • 1 bermuda onion
  • 1 bunch watercress

Place sliced skirt steak on a tortilla. Add sliced tomato, sliced onion, and watercress. Then, drizzle with chimichurri. Fold and serve with more chimichurri.