Ingredients
- 24 each 6" Heat Pressed Flour Tortilla (10400)
- 5 lb. Skirt Steak
- 6 oz. Plus 1 Tbsp Spice Rub
- 12 oz. Corn, roasted
- 12 oz. Tomatoes, diced
- 6 oz. Onion, diced
- 12 fl. oz. Chimichurri Sauce see related recipe
- 12 oz. Queso Fresco
Directions
- Rub the spice rub into the skirt steak and allow to rest overnight, refrigerated.
- Over a hot grill, cook the skirt steak until medium rare and allow to rest before thinly slicing.
- To serve, top each tortilla with 3 oz. steak, 1 tbsp. roasted corn, 1 tbsp. tomato, ½ tbsp. onion, and 1 tbsp. chimichurri sauce. Crumble ½ oz. of queso fresco over the top and serve two per order.
Ingredients- 1 1/2 cup Parsley, fresh
- 1/3 cup Cilantro, fresh
- 3 Tbsp. Oregano
- 1 1/2 tsp. Salt
- 3/4 tsp. Red Chili Flakes
- 6 each Garlic, fresh, whole
- 3 fl. oz. Lemon Juice, fresh
- 3/4 cup Olive Oil
Directions
- Chop garlic, parsley and cilantro
- Place all ingredients into mortar and crush with pestle until ingredients are chunky but blended together
- Can be made up to two hours ahead
