Description
Steak and Shrimp Tacos with Chimichurri offer a flavorful blend of grilled skirt steak and seasoned shrimp served on yellow corn tortillas. Marinated in a citrusy blend with spices, and topped with fresh Oaxaca cheese and a vibrant homemade chimichurri sauce, these tacos bring together a perfect balance of zest, spice, and smokiness ideal for a delicious grilled meal.
Ingredients
Scale
Meats & Seafood
- 2 pounds of Skirt Steak
- 1 pound of raw shrimp
Seasonings & Marinade
- 2 tbsp SPG blend (salt, pepper, garlic powder)
- 2 tbsp Blackening seasoning
- 3 tbsp BBQ rub
Marinade Liquids & Fresh Ingredients
- Juice from 2 naval oranges
- Juice from 3 limes
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 12 oz lager beer
Chimichurri Sauce Ingredients
- 1/2 cup olive oil
- 1/4 cup parsley, chopped
- 1/4 cup cilantro, chopped
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- Juice from 1 lemon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes
Other Ingredients
- Yellow corn tortillas
- 4 oz Oaxaca Cheese
Instructions
- Prepare the Marinade: In a bowl, combine the juice from 2 naval oranges, juice from 3 limes, 1/4 cup chopped green onions, 1/4 cup chopped cilantro, 3 tbsp BBQ rub, and 12 oz lager beer. Mix well to create a vibrant citrus marinade with spices.
- Marinate the Skirt Steak: Place the skirt steak into the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 2 hours, ideally overnight, allowing the flavors to deeply infuse into the meat.
- Preheat the Grill: Heat your grill to direct high heat, preparing for quick cooking of steak and shrimp to achieve a perfect sear.
- Season Steak: Remove the skirt steak from the marinade and pat dry thoroughly. Season the steak lightly with 2 tbsp of SPG blend, ensuring even coverage on all sides for enhanced flavor.
- Prepare Shrimp: Thread the shrimp onto skewers and season them evenly with 2 tbsp blackening seasoning to add a spicy, smoky kick.
- Make Chimichurri Sauce: Finely chop 1/4 cup parsley, 1/4 cup cilantro, and 3 cloves garlic. In a bowl, combine the chopped herbs and garlic with 1/2 cup olive oil, 2 tbsp red wine vinegar, juice of 1 lemon, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp crushed red pepper flakes. Stir well to blend into a bright, tangy sauce.
- Grill the Steak: Place the skirt steak on the grill over direct heat. Cook for 3-4 minutes per side or until it reaches an internal temperature of 135°F for medium-rare. Remove from grill and let rest for 5-10 minutes to retain juices.
- Grill the Shrimp: Grill the skewered shrimp over direct heat for 2-3 minutes on each side until they reach an internal temperature of 145°F and are opaque and tender.
- Slice and Chop Steak: Slice the rested skirt steak thinly against the grain to maximize tenderness. Chop the slices into bite-sized pieces, perfect for taco assembly.
- Assemble the Tacos: Warm the yellow corn tortillas. Layer each tortilla with Oaxaca cheese, chopped steak, grilled shrimp, and a generous spoonful of chimichurri sauce. Serve immediately for a fresh, delicious meal.
Notes
- Marinating the steak overnight intensifies flavor and tenderness.
- Patting the steak dry before grilling helps develop a good sear and crust.
- Use fresh citrus juice for the marinade to ensure bright, vibrant flavors.
- If you don’t have a grill, a grill pan or broiler can be used as alternatives.
- Chimichurri can be made ahead and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Keywords: steak tacos, shrimp tacos, chimichurri sauce, grilled steak, marinated shrimp, Mexican tacos
