- Jun 03, 2021
CJ’s Chimichurri Steak Street Tacos
CJ’s Chimichurri Steak Street Tacos
Recipe by CJ Frazier
- 1 Skirt Steak
- Corn and/or Small Flour Tortillas
- Pre Shredded Mexican blend Cheese
- Flat Leaf Parsley
- 2-3 cloves Garlic
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Red Chile
- 1 Sweet Yellow Onion
- 1 Shallot
- Olive oil
- 4 Limes
- Sour Cream
- 1 Bag of Microwave ready Uncle Bens Jazmine Rice
- Herdez Salsa Verde
- Blackstone Taco Fajita Seasoning
- Blackstone Tequila Lime Seasoning
- Pre Heat your Blackstone Griddle top on high.
- Time to make your chimichurri. Chop up equal parts cilantro and flat leaf parsley (leave just a pinch or two of cilantro for later). Roughly mince 2-3 garlic cloves. Mince 1-2 tbsp of fresh shallot. Mince 1 red Chile. Add those ingredients to a bowl and add 2-3 pinches of kosher salt. 1 pinch of coarse black pepper. The lime juice of 2 limes and 1/4 cup of olive oil. If it’s to thick add more olive oil and lime juice to thin it out and set this aside.
- While your griddle is still heating up let’s cut up our other veggies. This is pretty simple. You just need to julienne cut your red and green bell peppers as well as your sweet yellow onion and set them aside.
- Place your skirt steak on a large plate, add a light drizzle of olive oil to both sides of your steak and on both sides generously season with Blackstone Tequila Lime and Taco Fajita seasoning.
- Your griddle should be smoking hot at this point and ready for your skirt steak. Add another light drizzle of olive oil on the griddle top and place your steak on the griddle top. Because skirt steak is so thin it won’t take long to cook. We’re lookin at 2-3 minutes per side. And you’ll know it’s ready to flip when you have a nice sear and crust on the cooked side of the steak.
- While your skirt steak is cooking add a light drizzle of olive oil next to your steak on the griddle and place your onions, as well as your red and green bell peppers in the oil, add a pinch of salt and pepper and toss to coat in the olive oil. At this time you can turn your griddle down to medium. And don’t forget to check your steak and flip when ready.
- While that’s cooking lets prep our special sauce. In a mixing bowl add 1/2 a cup of sour cream, 2 tbsp of Herdez salsa verde, a dash of Blackstone tequila lime and taco fajita seasoning and 2-3 tbsp of your fresh chimichurri and mix well.
- Now let’s heat up our microwave ready uncle bens Jazmine rice. Empty the bag on the griddle top, squirt with some water to steam up, a pinch of salt, a pinch of pepper and the juice of one lime and a pinch of the extra cilantro from earlier. Toss ingredients together to heat up for about 2 minutes and remove.
- Your steak should now be done, remove from the griddle and allow to rest for roughly 5 minutes. Also be sure to toss your veggies occasionally. Now you can turn your griddle to low so we can warm up our tortillas. At this point your veggies are done and can be removed or slid to the cool side of your griddle. When heating up your tortillas it’s a good idea to clean off the surface of your griddle with a scraper to the rear grease trap. Once it’s cleaned off you can throw down your corn or flower tortillas to heat up for about 2 minutes.
- While your tortillas are heating up you can chop up your skirt steak. Now there is a strategy to cutting up your skirt steak. You want to cut against the grain. You will notice little lines on your steak, that is going with the grain. Turn your skirt steak 45 degrees and cut against the grain. This allows each bite to be tender and easy to chew. Slice and chop the steak into small bites to fit in the taco. Once that’s done you’re ready to remove your tortillas.
- To build I use my Blackstone Taco holder by placing one tortilla in the holder, add a bit of steak, a little of your cilantro lime rice, some cooked bell peppers and onions, top with shredded cheese, a spoon full of your fresh chimichurri and a drizzle of your special sauce. And you are ready to eat!