Fresh Tacos with Skirt Steak and Green Chimichurri

Ingredients

• Thick diaphragm 1 piece
• Garlic 5 cloves
• Olive Oil 0 fl oz
• Chili Flakes 1 tablespoon
• Rosemary 1 sprig
• Orange Bell Peppers 1 piece
• Onion ¼ heads
• Mild Chili Spice 1 piece
• Basil 0 oz
• Fresh Mint 0 oz
• Cilantro 0 oz
• Parsley 0 oz
• Meyer Lemon Juice 1 tablespoon
• Tomatoes 10 oz
• Brown Sugar 1 tablespoon
• Honey 1 tablespoon
• Romaine lettuce 1 bunch
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Crush 3 cloves of garlic using a garlic press, then add 20 ml of olive oil, salt, chili flakes, and finely chopped rosemary leaves. Mix well, coat the steak with the marinade, and let it marinate for 12 hours.

Step 2

For the chimichurri, remove the seeds from the sweet pepper, chop it roughly, and place it in the blender bowl. Add two cloves of garlic, a quarter of an onion, half a chili pepper, basil, mint, cilantro, parsley, salt, olive oil, and lemon juice, then blend until smooth.

Step 3

Preheat a grill pan and sear the steak without oil for 5–6 minutes on each side. Then transfer the meat to a baking tray, drizzle with the remaining marinade, and place it in an oven preheated to 355°F for 15 minutes. After that, let the steak rest for 5 minutes at room temperature.

Step 4

Cut the tomatoes into large cubes. In a skillet, melt the brown sugar with the honey, add the tomatoes to the caramel, season with salt and pepper, and sauté gently, stirring carefully, for 2–3 minutes.

Step 5

Slice the remaining half of the chili pepper into thin rings. Cut the steak into large pieces. Arrange mini romaine leaves on a plate, place the meat on top, followed by chimichurri and roasted tomatoes. Garnish with chili rings and sprinkle with black pepper.