How To Make Chimichurri Skirt Steak Tacos With Provoletta And Grape Salsa | Tasting Table Recipe

Name: How To Make Chimichurri Skirt Steak Tacos With Provoletta And Grape Salsa | Tasting Table Recipe
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Ingredients: 3 tablespoons red wine vinegar; 2 tablespoons water; 1 tablespoon minced garlic; 1 teaspoon salt; ½ teaspoon red pepper flakes; 1 teaspoon coarsely ground black pepper; ¼ cup extra virgin olive oil; ½ cup flat-leaf parsley, finely chopped; 1 pound skirt steak; ½ pound provolone cheese, cut into ½-inch pieces; Red pepper flakes, to taste; 1 tablespoon olive oil; ½ cup red onions, thinly sliced; 2 cloves garlic, minced; 2½ teaspoons paprika; 1 teaspoon salt; 1 cup Alamos Red Blend; ⅔ cup seedless red grapes, halved; 2 cups loosely packed watercress, leaves only; 4 plum tomatoes, thinly sliced; 8 flour tortillas, warmed

Recipe adapted from Alamos, The Wine of Catena

By Tasting Table Staff/May 27, 2014 6:09 pm EST

To learn more, see the Alamos Daring Pairings feature.

Recipe adapted from Alamos, The Wine of Catena

Chimichurri Skirt Steak Tacos With Provoletta And Grape Salsa

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Chimichurri Skirt Steak Tacos with Provoletta and Grape Salsa

Prep Time

hour

Cook Time

minutes

Servings

servings

Total time: 1 hour, 35 minutes

Ingredients

For the Chimichurri Marinade
3 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon red pepper flakes
1 teaspoon coarsely ground black pepper
¼ cup extra virgin olive oil
½ cup flat-leaf parsley, finely chopped
For the Tacos
1 pound skirt steak
½ pound provolone cheese, cut into ½-inch pieces
Red pepper flakes, to taste
1 tablespoon olive oil
½ cup red onions, thinly sliced
2 cloves garlic, minced
2½ teaspoons paprika
1 teaspoon salt
1 cup Alamos Red Blend
⅔ cup seedless red grapes, halved
2 cups loosely packed watercress, leaves only
4 plum tomatoes, thinly sliced
8 flour tortillas, warmed

Directions

Make the chimichurri marinade: In mixing bowl, combine the vinegar, water, garlic, salt, red pepper flakes and black pepper. Whisk in the oil until combined, then whisk in the parsley. Let stand for 30 minutes at room temperature.
In large bowl, combine the skirt steak and chimichurri marinade. Cover, place in refrigerator and marinate for at least an hour or preferably overnight.
Make the tacos: Preheat oven to 375°. Add enough provolone to cover the bottom of 8 cups of a muffin pan. Top with red pepper flakes, to taste. Place in the oven and bake until golden brown, about 15 minutes. Remove from oven, pour off excess oil and allow to cool to room temperature.
Remove the steak from the marinade. Heat a grill pan over high heat. Grill for about 2 minutes on each side for medium-rare. Remove to a plate and keep warm.
Heat 1 tablespoon olive oil in a large cast iron skillet over medium heat. Add the red onion, garlic and paprika and sauté until caramelized, about 10 minutes. Add the red wine to deglaze the pan, scraping up any browned bits. Stir grapes into mixture and cook for 5 minutes. Remove salsa from heat and set aside.
To serve, place warm tortillas on plate. Top each tortilla with watercress, 2 to 3 slices of tomato and a few slices of beef. Using a butter knife, pop out the discs of provolone and cut each in half. Place on top of the beef. Top with grape salsa and serve.

Nutrition

Calories per Serving	913
Total Fat	54.4 g
Saturated Fat	19.0 g
Trans Fat	0.8 g
Cholesterol	112.8 mg

Total Carbohydrates	60.9 g
Dietary Fiber	4.7 g
Total Sugars	9.4 g
Sodium	1,316.2 mg
Protein	47.1 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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