These Carne Asada Tacos are made with super flavorful marinated skirt steak, which is grilled to perfection, and then stuffed into tortillas with a super bright and herbaceous chimichurri sauce! The chimichurri comes together in the food processor in seconds, and you’ll want to put it on everything. The best way to serve these tacos is with thinly sliced radishes, cotija cheese, extra cilantro, and a squeeze of lime!
Preheat an outdoor grill or an indoor grill pan to medium-high heat. Once grill is hot, grill the skirt steak for about 3 minutes per side, until desired doneness is reached. (The timing will depend on the thickness of your steak). Remove steak from grill and let rest for 5-10 minutes before thinly slicing on an angle.
To assemble tacos, place a few slices of steak in a tortilla. Drizzle with a tablespoon or so of chimichurri, along with a few slices of radish, a small handful of crumbled cotija, torn cilantro, and a squeeze of lime. Add a couple jalapeño slices on top if you like things spicy! Serve immediately.
In a food processor or blender, combine the cilantro, flat leaf parsley, garlic, shallot, jalapeño, red wine vinegar, salt, pepper, and red pepper flakes. Blend until smooth. Season to taste with additional salt and pepper if desired. Set aside.