Game Day Chimichurri Street Tacos

Directions

1. Start by preheating one zone of your Blackstone to high. You want it smoking hot.

2. While you're preheating, let's season the skirt steak. First off, make sure to pat dry with a paper towel and then lightly coat with olive oil. Next, season with Blackstone Street Taco and Blackened Seasoning on both sides. When your griddle is hot, drizzle a light amount of olive oil on the hot zone and cook your steak. Flip when you see a nice crust developing. Pull off to rest when done. With a thin steak-like skirt, a fast sear on both sides allows for a nice crust and a nice medium-temperature cook internally.

3. While your steak is cooking, or even before your cook, let's make the chimichurri. In a bowl, add chopped cilantro, chopped Italian parsley, 2 large pinches of kosher salt, 1 pinch of coarse black pepper, 3-4 minced garlic cloves, 1 minced red Chile or 1 tsp of red pepper flakes, the zest of one lime and its juice, 3-4 tbsp red wine vinegar, and 1/4 cup of olive oil. Mix well and set aside. You could even do this the day before and refrigerate. It gets better the longer it has to sit.

4. When your steak is done and has about 5 mins to rest, dice it up into small bites and set aside.

5. Where your steak was cooking, add one bag of Bens white or jasmine rice. To fully cook, add a little water to steam and toss to season with all the seasonings left over from the steak. When it’s heated up, slide off to the side and turn your heat down to medium, getting ready to build.

6. Add a little olive oil to the griddle and throw down your corn tortillas. On top, add some shredded Colby Jack cheese, a spoon full of your cooked rice, some diced skirt steak, some chimichurri, and then fold in half with your spatulas. Try not to overfill, but if you do, don’t sweat it. Flip occasionally to get a nice crispy exterior on both sides. When all done, pull off the griddle and drain the excess oil on a paper towel.

7. To serve, simply pile on a large serving tray or dish and serve with a side bowl of your extra chimichurri. Enjoy!