Skirt Steak + {Summer} Squash Tacos
{who it's by}: 
{what it is}: Main Dish
{prep time}: 
{cook time}: 
{total time}: 
{serves}: 4 - 6
 
Tacos meet the classic Argentinean combo of skirt steak and chimichurri. The addition of grilled yellow squash adds bulk and nutrition to these tacos, while arugula-basil chimichurri and goat cheese crema add unique flavor.
Ingredients
  • 2 cups arugula and basil, packed {see note}
  • 4 - 5 cloves garlic
  • Kosher salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • 2 tablespoons sherry vinegar
  • 1 teaspoon crushed red pepper
  • 1 1/2 to 1 3/4 pounds summer squash, ends removed and thickly sliced lengthwise
  • 1 to 1 1/4 pounds skirt steak
  • 4 ounces goat cheese, softened
  • 1/2 cup fat-free Greek yogurt or light sour cream
  • 8 corn/whole wheat tortillas {see note}
  • Snipped chives, for garnish (optional)
Instructions
  1. Preheat indoor grill {I have a Griddler} to high heat.
  2. To make the arugula-basil chimichurri, combine arugula, basil, and garlic in food processor. Add a generous pinch of salt, a few grinds of pepper, and 1/4 cup olive oil; process for 10 seconds. Scrape the sides of the bowl and add vinegar and red pepper. Process for another 10 or 15 seconds. Taste and adjust seasoning if necessary; set aside.
  3. Brush sliced squash with olive oil and season with salt and pepper. Grill squash for about 20 minutes, turning once, until tender and browned. Transfer the squash to a platter. Brush steaks with olive oil and season with salt and pepper. Grill steaks for 3 - 5 minutes on each side, depending on thickness, for medium-rare.
  4. Meanwhile, combine goat cheese and yogurt in a small bowl. Season with salt and pepper to taste and set aside.
  5. When steaks finish cooking, set them on a plate or cutting board and allow to rest for 5 minutes or so. Throw the tortillas on the hot grill, and cook until slightly browned, about 30 seconds on each side.
  6. Slice the steaks against the grain and transfer to platter with the squash. Serve with arugula-basil chimichurri, goat cheese crema, and tortillas. Garnish platter with chives if desired.
Notes
For the chimichurri, I used a 1:1 ratio of arugula to basil, but you could easily use what you've got on hand. Mission is making a line of corn & whole wheat blend artisan-style tortillas that I tried and loved - or, use flour tortillas if you prefer.
Recipe by 20something cupcakes at http://www.20somethingcupcakes.com/2012/06/skirt-steak-summer-squash-tacos/