Chimichurri Skirt Steak Tacos

Ingredients

• 2 skirt steaks (about 8 oz each)
• 1/2 cup fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 4 small flour or corn tortillas
• Optional toppings: diced onions, avocado slices, lime wedges

Instructions

1. Preheat grill or grill pan over high heat.
2. Season skirt steaks with salt and pepper.
3. Grill steaks for 3-4 minutes per side for medium-rare or to desired doneness. Let rest for 5 minutes before slicing.
4. In a bowl, mix together parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper to make the chimichurri sauce.
5. Slice the skirt steak thinly against the grain.
6. Warm tortillas on the grill or in a dry skillet.
7. Assemble tacos by placing sliced skirt steak on tortillas, topping with chimichurri sauce, and any desired toppings.
8. Serve hot with extra chimichurri sauce on the side and lime wedges.