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

Recipe adapted from Alamos, The Wine of Catena

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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
1
hour
Cook Time
35
minutes
Servings
4
servings
Total time: 1.58 hours
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
  1. 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.
  2. In large bowl, combine the skirt steak and chimichurri marinade. Cover, place in refrigerator and marinate for at least an hour or preferably overnight.
  3. 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.
  4. 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.
  5. 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.
  6. 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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