Skirt Steak and Summer Squash Tacos Recipe


Nutrition

Cal/Serving: 479
Daily Value: 24%
Servings: 5

Low-Carb
Fat38g59%
Saturated11g55%
Trans1g0%
Carbs8g3%
Fiber2g8%
Sugars5g0%
Protein28g56%
Cholesterol69mg23%
Sodium161mg7%
Calcium140mg14%
Magnesium60mg15%
Potassium730mg21%
Iron3mg18%
Zinc6mg42%
Phosphorus259mg37%
Vitamin A1610IU32%
Vitamin C29mg48%
Thiamin (B1)0mg9%
Riboflavin (B2)1mg32%
Niacin (B3)6mg28%
Vitamin B61mg39%
Folic Acid (B9)64µg16%
Vitamin B122µg38%
Vitamin D0µg0%
Vitamin E4mg18%
Vitamin K97µg121%
Fatty acids, total monounsaturated22g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Sarah Ashley


Sarah Ashley

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.

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Ratings2

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 pounds 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
  • 8 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.

Recipe Details

Servings: 5

Notes and Substitutions:

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



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