WHAT'S UP YOUR SKIRT STEAK?

Your taco! Laced with a spicy Chimichurri sauce, this dish will have you spinning around and unveiling your castanets. Start clapping your hands and kicking your heels, because once you taste this… you will be well on your way to screaming…Ole’! Get back to me on this "Juan" and let me know what you think.

CHIMICHURRI SKIRT STEAK TACO CUPS
This herb sauce stems from Argentina and is usually made with parsley and oregano. I like the extra added pungent punch of cilantro. I’m also a big fan of skirt steak, because I find it to be the most flavorful. If you don’t want the moo-moo, this also works well with strips of chicken or perhaps swordfish. I cut out the carbs and the extra calories by not using the corn tortillas, so I say…go for the cow! Serve this with a side of black beans for extra protein and fiber. This dish is also great served cold.

Ingredients-serves 4 as a main, 8-10 as an appetizer

1 ½ -2 pounds of skirt steak
1 lime, juiced (plus 1 more cut into wedges for garnish)
2 tablespoons olive oil
1 large clove of garlic, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
2 teaspoons fresh ground black pepper

1. Trim some of the extra fat from the steak and cut into 4 inch slabs
2. Whisk the lime juice, olive oil, garlic, cumin, salt and pepper in a small bowl. Pour over steak, cover with plastic wrap and marinate in the refrigerator for 1-2 hours.

For the Chimichurri

1 shallot, minced
2 cloves of garlic, minced
1 cup fresh flat leaf parsley, chopped
1 cup fresh cilantro, chopped (plus extra leaves for garnish)
2 teaspoons dried oregano
2 tablespoons red wine vinegar
½ teaspoon ground cayenne pepper
1 teaspoon kosher salt
1 tablespoon fresh ground pepper
¼ cup olive oil

To Assemble

1 head of radicchio,
Iceberg lettuce
8-10 mini sweet peppers, red, orange and yellow mixed, seeds removed and sliced thin

Preparation (including marinade time: approximately 2 hours)

1. Combine all ingredients for the Chimichurri in a bowl, cover and set aside. (If you have a food processor the prep time will be much quicker. Run the machine and drop the shallot and garlic through the feed tube. Remove the lid and add the remaining ingredients, pulse until incorporated)
2. Remove the steak from the refrigerator ½ hour before grilling.
3. Preheat grill to medium high. Place the thicker cuts of beef on the grill first for approximately 1 -2 minutes. Follow with the thinner cuts and cook until rare to medium rare. 2-4 minutes on each side depending on thickness. (This cut of meat is best when cooked this way as it tends to get tough if overcooked.) Remove the meat from the grill and let rest 5-10 minutes before slicing.
4. While the meat is resting, cut the ends off of the iceberg lettuce and radicchio. Carefully remove the leaves. Using a scissor, trim the iceberg leaves into 5-6 inch rounds. Place on a plate and top each lettuce leaf with a radicchio leaf. Thinly slice the meat on the bias and place small mounds into the radicchio. Top off with the sliced peppers and the Chimichurri. Garnish with a lime wedge and some cilantro leaves.