Skirt Steak and Summer Squash Tacos

Sarah Ashley


  • 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

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.


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.


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

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