Braveheart® Skirt Street Tacos

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Braveheart® Skirt Street Tacos

Directions

  1. Toss the skirt meat with chimichurri sauce cover and refrigerate overnight to marinate.
  2. Remove marinated skirt meat from refrigerator and allow to rest at room temperature for 10-15 minutes before cooking.
  3. Cook skirt meat on grill for 4-5 minutes per side for medium rare or longer to your desired internal degree of doneness.
  4. Remove skirt meat from grill and rest on cutting board for 1-2 minutes before carving. Slice skirt meat against the grain in thin slices to ensure a tender bite.
  5. Warm tortillas on flat top or grill. I like to use two tortillas per taco.
  6. Place cabbage on warm tortilla then top with skirt meat followed by roasted pepper medley ending with a streak of chipotle coulis then top with a sprig of cilantro or two. Take a bite and smile.

Ingredients

  • 1 lb Braveheart® Inside Skirt Steak, cleaned
  • 1 1/2 cups Contigo® Chimichurri Sauce
  • 1/2 tsp Magellan® sea salt
  • 1/2 tsp Roma® Black Pepper, Ground
  • 24 ea Contigo® 6-inch white corn tortillas
  • 2 cups Peak Fresh Produce® Roasted Pepper Medley, (see recipe below)
  • 2 cups Peak Fresh Produce® Cabbage Slaw, (see recipe below)
  • 1/4 cup Contigo® chipotle coulis, (see recipe below)
  • 12 sprigs Peak Fresh Produce® Cilantro, for garnish