Skirt Steak and Summer Squash Tacos

Contributor
Skirt Steak and Summer Squash Tacos
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.

5
Servings
855
Calories Per Serving
Deliver Ingredients

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
  • 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.

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.

Nutritional Facts

Total Fat
47g
72%
Sugar
4g
N/A
Saturated Fat
13g
65%
Cholesterol
71mg
24%
Protein
38g
76%
Carbs
72g
24%
Vitamin A
126µg
14%
Vitamin B12
2µg
42%
Vitamin B6
0.9mg
44%
Vitamin C
27mg
45%
Vitamin D
0.2µg
N/A
Vitamin E
4mg
18%
Vitamin K
70µg
87%
Calcium
177mg
18%
Fiber
6g
24%
Folate (food)
76µg
N/A
Folate equivalent (total)
294µg
73%
Folic acid
128µg
N/A
Iron
7mg
39%
Magnesium
92mg
23%
Monounsaturated
27g
N/A
Niacin (B3)
10mg
49%
Phosphorus
440mg
63%
Polyunsaturated
4g
N/A
Potassium
879mg
25%
Riboflavin (B2)
1mg
57.2%
Sodium
1032mg
43%
Thiamin (B1)
0.8mg
50.8%
Trans
0.6g
N/A
Zinc
7mg
48%

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