Ingredients
Scale
- 2 pounds of Skirt Steak
- 12 Corn tortillas
- 5 ounces of Oaxaca Cheese
- 4 ears of fresh corn
- 3 tbsp SPG blend
- 1 tbsp avocado oil
Chimichurri
- 1 bunch Parsley
- 1 bunch Cilantro
- 3 cloves of garlic
- 1/4 cup avocado oil
- 2 tbsp red wine vinegar
- Juice from 2 limes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
Instructions
- Begin by hand chopping all of the ingredients for the chimichurri.
- Combine all of the ingredients in a bowl and mix: ¼ cup parsley, ¼ cup cilantro, 3 cloves minced garlic ¼ cup avocado oil, 2 tbsp red wine vinegar, juice from 2 limes, ½ tsp each: salt, black pepper and red pepper flakes.
- Take your skirt steak and spray it with avocado oil to help the seasoning stick. Season both sides with SPG
- Take 4 ears of corn, spray them with avocado oil then season with salt and pepper.
- Grill the corn over direct heat until it has char
- Grill the steak over direct heat flipping every 3-4 minutes. Remove it from the grill once it reaches an internal temperature of 140°F.
- Cut the corn from the cob and place in a bowl.
- Slice the skirt steak after a 5-10 minute rest. Make sure to cut against the grain for the most tender bite.
- Assemble the tacos on corn tortillas with melted Oaxaca cheese, steak, grilled corn chimichurri and hot sauce
- Prep Time: 15 minutes
- Cook Time: 20 minutes
