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Balsamic skirt steak tacos with Blue Cheese chimichurri

Balsamic skirt steak tacos with Blue Cheese chimichurri

4 servings
Vegetable Herby (Fresh)



  • 1 pound of skirt steaks, cut into two pieces
  • 8 small soft flour tortillas
  • 3 oz of Castello® Crumbled Blue
  • small 1 bunch of radishes, thinly slices
  • 2 handfuls of pea shoots

Steak marinade

  • ¼ cup of balsamic vinegar
  • ¼ cup of olive oil
  • 3 garlic cloves, smashed
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp of italian seasoning /herb mix or a mixture of dried rosemary, thyme, garlic and onion powder


  • 1 cup of fresh parsley
  • ½ tsp of crushed red pepper flakes
  • 1 tsp of salt
  • 3 tbsp of red wine vinegar
  • ¼ cup of extra virgin olive oil


1. Mix all the ingredients for the steak marinade and let steak soak in it for at least 30 minutes or overnight.

2. Process all the ingredients for the chimichurri in a food processor until smooth, set aside.

3. Heat a grill to high.

4. Cook steaks for about 3 minutes on each side until the steak is a medium rare. Set aside to rest for about 10 minutes.

5. While steak is resting, put the flour tortillas on the grill for about 30 seconds on each side until they are lightly charred.

6. Slice the steak thinly across the grain. Assemble the tacos by dividing the meat between the 8 tortillas. Drizzle about 1/2 a teaspoon of chimichurri over the meat. Top each taco with cheese, sliced radishes and pea shoots.