The dog days of summer are here which means we're in the middle of GRILL SEASON! There's nothing quite like the sounds and smells of an outdoor BBQ party as you grill up savory steaks, vegetables, burgers and.....tortillas? Yup! It's a little known fact that TortillaLand® tortillas are as delicious cooked on a grill as they are on a pan!
To see how easy they are to make on the grill, watch this quick recipe video for Grilled Chile Blackened Skirt Steak Made with TortillaLand® Uncooked Flour Tortillas.
Try it sometime!
Chimichurri Steak with Slaw and Grilled TortillaLand® Tortillas
This Chimichurri Steak Recipe is another great one to try this summer. Not only does it pair perfectly with the light flavors of TortillaLand® tortillas, it's a fabulous addition to any outdoor soiree!
1 lb. of skirt steak (or a steak-cut equally thin)
(all spices needed in ground or powder form)
2 tablespoons of Paprika
1/2 teaspoon of Coriander
1/2 teaspoon of Cumin
1/2 teaspoon of Ginger
1/4 teaspoon of Sea Salt
1/4 teaspoon of Black Pepper
1/4 teaspoon of Cayenne Pepper
3/4 cup extra-virgin olive oil
2/3 cup rice vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
1/2 cup chopped fresh cilantro
3 tablespoons minced garlic
3/4 teaspoon fresh cracked black pepper
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper
Quick Cabbage Slaw:
2 cups of shredded cabbage
1/4 cup of shredded carrots
1 tablespoon of Jalapeno yogurt dip (or similar spicy yogurt dip)
splash of rice vinegar
For the chimichurri sauce:
In a food processor, combine the olive oil, rice vinegar, lemon juice, parsley, cilantro and garlic. Pulse until well blended but do not puree. Mix in the black pepper, salt and crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and refrigerate until about an hour before serving.
Slice steak into fajita sized strips and season with fair amount of steak rub on each side then place in a large, resealable plastic bag. Add several spoonfuls of the chimichurri sauce from the processor. Seal bag and refrigerate the steak overnight.
Get your grill going with consistent medium-to-high heat. Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set it over the hot grill. Cook for about a minute on each side (for medium rare). Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before serving.
Meanwhile place your TortillaLand® Flour or Corn tortillas on the grill and cook until golden on each side (careful- they heat up QUICK). Plate by piling a few strips of steak, a spoonful of the reserved chimichurri sauce and a scoop of slaw atop your freshly made tortillas and enjoy!