Well, it was the last time crunched tasty tuesday of the MIA season. We suffered a demoralizing defeat, though it was to a team that beat every team they played this year via mercy rule. Nonetheless, good year MIA!
But, now for the food. This food:
Knowing it was my turn, and I would suffer from time crunch, I tried to think of something that could be quick with plenty of advanced prep. Thats when I remembered a time I saw a Diner’s, Drive-Ins, and Dives (the only way to stomach Guy Fieri) where they went to a mexican cantina that made awesome looking steak chimichurri burritos. The skirt steak cooks quick, is easily sliced, and can we whipped into tasty tacos in seconds after that.
You of course have to have the chimichurri and the steak marinating hours in advance…
After looking up several recipes, I set about making the chimichurri sauce with as many herbs from bungalow garden as possible, landed with rosemary, thai basil, oregano, and cilantro. MMM, fresh herbs.
Chimichurri Steak Tacos:
1 cup fresh parsley
1/2 cup fresh cilantro
5 cloves garlic
tbls. Oregano, Thai Basil, Rosemary
1/2 cup olive oil
1/4 cup red wine vinegar
To taste: Red pepper flake, salt, pepper, cumin
2lbs skirt steak
Put all ingredients in a food processor and blend until all herbs are well chopped and it resembles a loose paste.
Slather onto the steak (which if it is more than 1/2 inch thick you will need to cut in half to make thinner) and marinate for as long as you can, but at least 2 hours, and less than 2 days.
Heat a range grill to medium high and grill about 7 minutes per side, until the ends are crispy. This will make a good medium to medium rare.
Slice it like so:
… At an angle, across the grain, into thin slices.
Grill your tortillas and pile them up with steak, a little cilantro, raw onion and queso fresco and EAT.
I also wanted to expand on the GA grown nature of things and make a peach salad. With some GA grown Red Boston Lettuce and two thin sliced peaches, I had had a solid salad in less than 3 minutes. I topped it with an impromptu dressing of Olive Oil, White WIne Vinegar, Salt, Pepper, minced Peach, lemon juice, and Queso Fresco. Shake it in a mason jar and pour. Five minutes, tasty salad.
While I was grilling the steak, I heated a can of black beans in a pan with some butter until hot. About a quarter cup of queso fresco went in there and melted and a with a little spoon work became a hearty dip to go along with my mostly GA Grown salsa.
3 Better Boy Tomatoes
1/2 Large GA Sweet onion
1 Whole jalapeno, de-ribbed and seeded
1/4 Cup fresh cilantro
1 tsp Hot and Spicy oregano
Blend it all in a food processor. Eat with chips. I didn’t make the chips.
In the end, in less than twenty minutes of cook time we had a great taco station:
And some great plates:
I highly recommend this for a quick execution meal. I also highly recommend skirt steak. This is the first time I have used it, but there is great flavor and it so tender. I will return to this well many times.