Tacos, allow me to introduce you to the classic Argentinean combination of skirt steak and chimichurri.
This isn’t, however, the traditional chimichurri made with parsley that you might be thinking of. This one’s made with arugula and basil – and it’s pretty divine.
Also – we’ve gone ahead and added grilled summer squash to these beauties, up-ing the health factor, and an easy goat cheese crema – which is really just a fancy term for goat cheese mixed with Greek yogurt.
This is one of my favorite meals I’ve made in a while, and it’s so super-simple – and perfect for summer! Cranking up my good ol’ Griddler to its highest heat got me the grill marks I was looking for, and I didn’t have any pots and pans to dirty up in the process since I used it for the meat, the squash, and even the tortillas.
