Steak Taco with Chimichurri

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Assemble the marinade in a bowl. Combine and mix: juice from 2 naval oranges, 3 limes, 1/4 cup green onions, 1/4 cup cilantro, 3 tbsp BBQ rub, 1 lager beer.

Step 2

Add the skirt steak to the bowl and let it marinate for a minimum of 2 hours, preferably overnight.

Step 3

Preheat your grill for direct high heat cooking.

Step 4

Remove the skirt steak from the marinade, then pat it dry and season the outside with a light coating of a SPG blend.

Step 5

Place the shrimp on a skewers, then season them with a blackening seasoning.

Step 6

Assemble the chimichurri by hand chopping the parsley, cilantro and garlic then combining them in a bowl with olive oil, red wine vinegar, lemon juice, salt, black pepper, crushed red pepper.

Step 7

Grill the skirt steak over direct heat for 3-4 minutes each side. Remove it from the grill once it reaches an internal temperature of 135°F, then let it rest for 5-10 minutes.

Step 8

Grill the skewered shrimp over direct heat for 2-3 minutes each side. Remove them from the grill once they reach an internal temperature of 145°F.

Step 9

Slice the skirt steak against the grain, then chop it up into bite size pieces for the most tender bite.

Step 10

Assemble the tacos on a yellow corn tortilla with Oaxaca Cheese, steak, shrimp and chimichurri.

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