Chimichurri Skirt Steak Tacos

Chimichurri Skirt Steak Tacos by

Smokin' Joe Lasher


Serves: 4


  • 1 lb. skirt steak
  • 1 cup mojo marinade
  • 8 corn or flour tortillas
  • 1 cup cheese, shredded
  • ½ cup of your favorite salsa
  • 1 bag corn tortilla chips, for garnish
  • 1 lime, for garnish


  • 1 jalapeño pepper, chopped
  • ½ tsp. cumin
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. garlic, minced
  • ¼ cup olive oil
  • 2 tbsp. red wine vinegar
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh oregano, chopped
  • ½ cup fresh cilantro, chopped


  1. Place steak in plastic zipper bag with mojo marinade and place in refrigerator for minimum 2 hours.
  2. To make chimichurri; in small processor or blender, place jalapeño, garlic, all seasonings, parsley, cilantro, oregano, olive oil, and vinegar and pulse until blended, but not smooth. Set aside.
  3. Remove the steak from fridge and from marinade and let set at room temperature for 30 minutes before grilling.
  4. Prepare the grill for direct cooking, preheating to medium-high heat.
  5. Grill the skirt steak over direct heat, turning once and cooking until an internal temperature of 135-140°F.
  6. Cut steak into ½ inch strips, making sure to cut against the grain.
  7. Assemble your tacos with steak, chimichurri, cheese, and your favorite salsa. Add tortilla chips and/or lime to garnish.