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.

5
Servings
640
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.

Nutritional Facts

Total Fat
47g
67%
Sugar
14g
16%
Saturated Fat
16g
67%
Cholesterol
119mg
40%
Carbohydrate, by difference
19g
15%
Protein
39g
85%
Vitamin A, RAE
475µg
68%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
30mg
40%
Vitamin K (phylloquinone)
439µg
100%
Calcium, Ca
502mg
50%
Choline, total
88mg
21%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
144µg
36%
Iron, Fe
7mg
39%
Magnesium, Mg
133mg
42%
Manganese, Mn
2mg
100%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
436mg
62%
Riboflavin
1mg
91%
Selenium, Se
33µg
60%
Sodium, Na
271mg
18%
Water
343g
13%
Zinc, Zn
9mg
100%

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.