Skirt Steak and Summer Squash Tacos

Skirt Steak and Summer Squash Tacos
Contributor

Sarah Ashley

Skirt Steak and Summer Squash Tacos

Tacos meet the classic Argentinean combo of skirt steak and chimichurri. The addition of grilled yellow squash adds bulk and nutrition to these tacos, while arugula-basil chimichurri and goat cheese crema add unique flavor.

Notes

Read more recipes on Sarah's blog 20 Something Cupcakes.

Ingredients

  • 2  Cups  arugula
  • 2  Cups  basil
  • 4-5  cloves garlic
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2  Cup  extra-virgin olive oil, plus more for brushing
  • 2  Tablespoons  sherry vinegar
  • 1  Teaspoon  crushed red pepper
  • 1 1/2  Pound  summer squash, ends removed and thickly sliced lengthwise
  • 1  Pound  skirt steak
  • 4  Ounces  goat cheese, softened
  • 1/2  Cup  fat-free Greek yogurt or light sour cream
  • whole-wheat tortillas

Directions

Preheat indoor or outdoor grill  to high heat.

To make the arugula-basil chimichurri, combine the arugula, basil, and garlic in food processor. Add a generous pinch of salt, a few grinds of pepper, and 1/4 cup olive oil and process for 10 seconds. Scrape the sides of the bowl and add vinegar and red pepper. Process for another 10-15 seconds. Taste and adjust seasoning if necessary. Set aside.

Brush the sliced squash with olive oil and season with salt and pepper. Grill the squash for about 20 minutes, turning once, until tender and browned. Transfer the squash to a platter. Brush the steaks with olive oil and season with salt and pepper. Grill the steak for 3-5 minutes on each side, depending on thickness, for medium-rare.

Meanwhile, combine the goat cheese and yogurt, or sour cream if using, in a small bowl. Season with salt and pepper to taste and set aside.

When the steak are finished cooking, set them on a plate or cutting board and allow to rest for at least 5 minutes. Put the tortillas on the hot grill, and cook until slightly browned, about 30 seconds on each side.

Slice the steaks against the grain and transfer to platter with the squash. Serve with arugula-basil chimichurri, goat cheese crema, and tortillas.

Nutritional Facts

Total Fat
73g
100%
Sugar
11g
12%
Saturated Fat
16g
67%
Cholesterol
75mg
25%
Carbohydrate, by difference
43g
33%
Protein
30g
65%
Vitamin A, RAE
236µg
34%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
224µg
100%
Calcium, Ca
447mg
45%
Choline, total
69mg
16%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
121µg
30%
Iron, Fe
6mg
33%
Magnesium, Mg
109mg
34%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
3mg
60%
Phosphorus, P
471mg
67%
Riboflavin
1mg
91%
Selenium, Se
23µg
42%
Sodium, Na
789mg
53%
Water
302g
11%
Zinc, Zn
6mg
75%

Skirt Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Skirt Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.