Crispy Steak Tacos With Shishito Pepper Chimichurri

These crunchy and juicy tacos feature cheesy-crusted tortillas stuffed with smoky carne asada and spicy, garlicky shishito chimichurri. Perfect for impressing guests on taco night!

By @frohneats

Original recipe source

Cook time: 120 minutes

Servings: 4

Ingredients

• 6 pieces Garlic cloves
• 1 piece Orange
• 2 pieces Limes
• 0.25 cup Soy Sauce
• 0.5 cup Onion
• 1 piece Jalapeno
• 2 tsp Chili Powder
• 2 tsp Smoked Paprika
• 2 tsp Oregano
• 2 tsp Cumin
• 2 tsp Kosher Salt
• 1 tsp Black Pepper
• 0.25 cup Avocado Oil
• 2 lbs Skirt Steak
• 1 batch Marinade
• 2 lbs Skirt Steak
• 2 lbs Grilled Steak
• 6 pieces Flour Tortillas
• 12 oz Mexican Blend Cheese
• 2 lbs Sliced Steak
• 0.5 cup Shishito Pepper Chimichurri
• 6 pieces Tacos
• 0.5 bunch Cilantro

Instructions

1. Peel and crush 6 garlic cloves.
2. Juice 1 orange and 2 limes into a small bowl.
3. Add garlic, lime juice, orange juice, soy sauce, sliced onion, sliced jalapeno, 2 tsp chili powder, 2 tsp smoked paprika, 2 tsp oregano, 2 tsp cumin, 2 tsp kosher salt, 1 tsp black pepper, and 1/4 cup avocado oil to a food processor. Blend until smooth.
4. Place 2 pounds of skirt steak in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 2 hours.
5. Preheat a grill to high heat. Remove the steak from the marinade and grill for 2-3 minutes on each side for a nice char.
6. Let the grilled steak rest for 5 minutes, then slice thinly against the grain.
7. Heat a griddle over medium heat and add a small amount of oil. Place 6-inch flour tortillas on the griddle and layer each one with 2 oz of Mexican blend cheese.
8. Add sliced steak and shishito pepper chimichurri on top of the cheese. Fold the tortillas over and press gently with a spatula.
9. Cook the tacos on each side until the tortillas are golden brown and crispy and the cheese is melted, about 3-4 minutes per side.
10. Serve the crispy steak tacos hot with extra chimichurri if desired.