Steak and Shrimp Tacos with Chimichurri

A tantalizing fusion of flavors marrying tender grilled skirt steak and spicy shrimp with vibrant chimichurri, all wrapped in a warm tortilla.

By @burnt_pellet_bbq

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 1.5 pounds skirt steak trimmed of excess fat
• 0.5 cups orange juice
• 0.25 cups lime juice
• 16 ounces lager beer
• 4 whole green onions sliced
• 0.5 cups cilantro chopped
• 4 cloves garlic minced
• 2 tablespoons barbecue rub
• 0.25 cups parsley
• 0.25 cups cilantro
• 0.25 cups olive oil
• 4 cloves garlic minced
• 2 tablespoons red wine vinegar
• 1 whole lemon juice
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 0.25 teaspoons red pepper flakes
• 1 pound shrimp peeled and deveined
• 2 tablespoons blackening seasoning
• 12 corn tortillas
• 2 cups Oaxaca cheese shredded

Instructions

1. Marinate the skirt steak in a mixture of orange juice, lime juice, 16oz lager, sliced green onions, chopped cilantro, minced garlic, and barbecue rub for 2-6 hours.
2. Prepare the chimichurri by hand chopping parsley, cilantro, and mixing with olive oil, minced garlic, red wine vinegar, lemon juice, salt, black pepper, and red pepper flakes.
3. Preheat the grill to medium-high heat and set up for direct cooking. Grill the skirt steak, flipping every 3 to 4 minutes for even char, until it reaches 135°F.
4. Season the shrimp with blackening seasoning. Grill for 2 minutes on each side until opaque and fully cooked.
5. Warm the corn tortillas on the grill with melted Oaxaca cheese.
6. Slice the rested skirt steak against the grain into thin strips. Assemble the tacos with grilled steak, shrimp, and chimichurri.