This recipe is featured in the Tailgating with the Colts Cookbook. Click here to see all the recipes in this year's cookbook.
Drunken Skirt Steak Tacos with Chimichurri from Tim Lunsford
A note from Tim about the recipe, "I like this recipe because I can do everything before hand and not have to set up a lot at the tailgate I start off with a couple skirt steaks.
- 2 cups Orange Juice
- 4 cloves of Garlic
- The juice and zest of 2 limes
- 1/4 cup of Tequila (optional)
- 2 table spoons of crushed red pepper
- Salt and pepper to taste
- 4 garlic cloves
- 2 jalapenos
- 1/4 cup red wine vinegar
- About 1/2 cup chopped parsley
- About 1/2 cup cilantro
- 3 limes, juiced with zest
- 1 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 pack of corn tortillas
- 2 skirt steaks (size can vary)
Prepare marinade in a mixing bowl. I like to cut slits into my skirt steak before putting them into the marinade. That does 2 things. It help the marinade absorb and it also keeps the steaks from curling up while grilling and enables a good sear. Put the marinade in a zip lock back with the skirt steak and let it sit for 8 hours or overnight. For Chimichurri put all the ingredients in a food processor and let it go. Slowly drizzle in the olive oil. This can also be done in a blender. Pack everything up and take it the tailgate Once there fire up the grill to high heat. Once it's smoking hot, grill the steaks for 3 minutes a side for medium rare. Remove steaks and let them rest. While they are resting warm your tortillas on the grill about 1 minute per side. It makes all the difference in the world. After your steak has rested about 10 minutes slice and serve in the tortillas with the chimichurri spooned over the top. Simple easy and delicious.