Steak and Shrimp Tacos with Chimichurri
Steak and Shrimp Chimichurri Tacos are the ultimate upgrade to taco night! Juicy steak, spicy shrimp and fresh chimichurri bring all the flavors in one bite!
Ingredients
- 2 poundsskirt steak
- 1 poundraw shrimp
- 2 tbspspg blend (salt, pepper, garlic powder)
- 2 tbspblackening seasoning
- yellow corn tortillas
- 4 ozoaxaca cheese
- juice from 2 naval oranges
- 3juice from limes
- ¼ cupgreen onions
- ¼ cupcilantro
- 2 tbspbbq rub
- 12 ozlager beer
- ½ cupolive oil
- ¼ cupparsley
- ¼ cupcilantro
- 3 clovesminced garlic
- 2 tbspred wine vinegar
- 1juice from lemon
- ½ tspsalt
- ½ tspblack pepper
- ¼ tspcrushed red pepper flakes
Directions
- 1
Assemble the marinade in a bowl. Combine and mix: juice from 2 naval oranges, 3 limes, 1/4 cup green onions, 1/4 cup cilantro, 3 tbsp BBQ rub, 1 lager beer.
- 2
Add the skirt steak to the bowl and let it marinate for a minimum of 2 hours, preferably overnight.
- 3
Preheat your grill for direct high heat cooking.
- 4
Remove the skirt steak from the marinade, then pat it dry and season the outside with a light coating of a SPG blend.
- 5
Place the shrimp on a skewers, then season them with a blackening seasoning.
- 6
Assemble the chimichurri by hand chopping the parsley, cilantro and garlic then combining them in a bowl with olive oil, red wine vinegar, lemon juice, salt, black pepper, crushed red pepper.
- 7
Grill the skirt steak over direct heat for 3-4 minutes each side. Remove it from the grill once it reaches an internal temperature of 135°F, then let it rest for 5-10 minutes.
- 8
Grill the skewered shrimp over direct heat for 2-3 minutes each side. Remove them from the grill once they reach an internal temperature of 145°F.
- 9
Slice the skirt steak against the grain, then chop it up into bite size pieces for the most tender bite.
- 10
Assemble the tacos on a yellow corn tortilla with Oaxaca Cheese, steak, shrimp and chimichurri.