Getting Enough Protein Every Day
Skirt Steak “Tacos” With Chimichurri Sauce
50 mins
4 servings
Ingredients
Chimichurri marinade and sauce
- 2 garlic cloves
- 1 cup cilantro
- 2 large limes, zested and juiced (save half for cooking steak)
- ¼ jalapeno, seeds and ribs removed
- 3 tbsp olive oil (save 1 tbsp for cooking steak)
- 1 tbsp apple cider or champagne vinegar
Steak
- 1 ½ lbs skirt or flank steak, sliced against the grain into ½-inch strips*
- 2 portobello mushrooms, cleaned and gills removed (the part of the mushroom under the cap)
- ¾ tsp cumin
- ¾ tsp chili powder
- ½ tsp garlic powder
- ¾ tsp sea salt
Toppings
- 12 large butter lettuce leaves
- ½ red onion, thinly sliced
- 2 ripe avocados, skin removed and sliced thin
- ½ cup chopped pineapple
Steps
Rub the steak and mushrooms with cumin, chili powder, garlic powder, and salt and place in a baking dish or ziploc bag.
In a food processor place the garlic, cilantro, lime zest, juice of 1 lime, jalapeno, olive oil, and vinegar and blend until smooth.
Pour ½ of the Chimichurri marinade over the steak and cover tightly. Refrigerate for 30 minutes. Reserve the extra Chimichurri sauce in a small bowl for topping.
Remove the steak from the refrigerator and let stand at room temperature while you prepare the toppings.
Heat a large nonstick skillet over medium-high heat. When hot, add 1 tbsp olive oil to the pan. Remove the steak from the marinade, leaving any excess in the dish/bag and add it to the hot pan. Add remaining lime juice while cooking the steak, cook for about 4-5 minutes, or until cooked to desired doneness.
To serve, fill the butter lettuce leaves with a few slices of steak, red onion, avocado, pineapple, and top with a drizzle of chimichurri sauce. Enjoy immediately.
*For vegetarian and vegan diets, use 3 (12 oz) blocks of extra firm tofu instead of beef with 1 tsp green pumpkin seeds (pepitas) and 1 tsp hemp seeds