Description
These Steak and Shrimp Tacos with Chimichurri are a vibrant and flavorful dish combining juicy grilled skirt steak and perfectly seasoned shrimp, topped with tangy chimichurri sauce and melted Oaxaca cheese, all wrapped in traditional yellow corn tortillas. Ideal for taco nights, this recipe features a marinade that infuses the steak with citrus and herbs, while the shrimp are spiced with a smoky blackening seasoning. Grilling adds a delicious char and smokiness that elevate these tacos into a crowd-pleasing meal.
Ingredients
Scale
Meat and Seafood
- 2 pounds of Skirt Steak
- 1 pound of raw shrimp
Marinade
- Juice from 2 naval oranges
- Juice from 3 limes
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 3 tbsp BBQ rub
- 12 oz lager beer
Seasonings
- 2 tbsp SPG blend (salt, pepper, garlic powder)
- 2 tbsp blackening seasoning
Chimichurri Sauce
- 1/2 cup olive oil
- 1/4 cup parsley, finely chopped
- 1/4 cup cilantro, finely chopped
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- Juice from 1 lemon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes
Assembly
- Yellow corn tortillas
- 4 oz Oaxaca cheese
Instructions
- Prepare the Marinade: In a large bowl, combine the juice of 2 naval oranges, juice from 3 limes, chopped green onions, chopped cilantro, 3 tablespoons of BBQ rub, and a 12 oz lager beer. Mix well to blend all the flavors.
- Marinate the Skirt Steak: Add the skirt steak to the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 2 hours, but preferably overnight to allow the flavors to deeply penetrate the meat.
- Preheat the Grill: Heat your grill to direct high heat, preparing it for both the steak and shrimp cooking.
- Season the Steak: Remove the skirt steak from the marinade and pat it dry with paper towels. Lightly coat the outside of the steak with a SPG blend of salt, pepper, and garlic powder to enhance the crust as it grills.
- Prepare the Shrimp: Thread the raw shrimp onto skewers and season them evenly with the blackening seasoning for a smoky, spicy flavor.
- Make the Chimichurri Sauce: Finely chop parsley, cilantro, and garlic by hand. Combine these with olive oil, red wine vinegar, lemon juice, salt, black pepper, and crushed red pepper flakes in a bowl. Stir well to emulsify and set aside to let the flavors meld.
- Grill the Skirt Steak: Place the steak over direct high heat and grill for about 3-4 minutes per side. Use a meat thermometer to check for an internal temperature of 135°F for medium rare. Remove from grill and let it rest for 5-10 minutes to allow juices to redistribute.
- Grill the Shrimp: Place the shrimp skewers on the grill and cook for 2-3 minutes per side until they reach an internal temperature of 145°F and develop a nice char.
- Slice the Steak: Cut the rested skirt steak against the grain into thin slices. Then chop the slices into bite-sized pieces to maximize tenderness in each taco bite.
- Assemble the Tacos: Warm yellow corn tortillas on the grill or stovetop. Layer Oaxaca cheese, chopped steak, and grilled shrimp onto each tortilla. Top with a generous spoonful of chimichurri sauce before serving for a vibrant and delicious taco experience.
Notes
- Marinating the steak overnight intensifies flavor and tenderizes the meat.
- Using a meat thermometer ensures perfect doneness for both steak and shrimp.
- Chimichurri sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Yellow corn tortillas add an authentic texture and flavor; warm them before assembly for pliability.
- For safety, soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Keywords: steak tacos, shrimp tacos, chimichurri, grilled tacos, skirt steak, Mexican tacos, seafood tacos
