Steak & Prawns Taco’s With Chimichurri
The Ultimate Surf & Turf Taco
Prep: 2.5 hours | Cook: 20 minutes | Total: 2 hours 50 minutes | Serves: 4-6
Ingredients:
Shopping List:
900g Skirt Steak
450g Raw Prawns, Deveined
Salt & Pepper
2 Tbsp Blackening Seasoning
Flour Tortillas
Mozzarella Cheese, Grated
The Marinade:
2 Oranges, Juiced
3 Limes, Juiced
1/4 Cup Green Onions
1/4 Cup Coriander
2 Tbsp Citrus Rub
1 Can Mexican Lager
Chimichurri:
1/2 Cup Olive Oil
1/4 Cup Parsely
1/4 Cup Coriander
3 Cloves Garlic, Crushed
2 Tbsp Red Wine Vinegar
1/4 tsp Red Chilli Flakes
Salt & Pepper
Special Equipment:
Skewers
Instant Read Thermometer
METHOD:
Step 1
Combine all the marinade ingredients into a bowl then add the flank steak, cover and marinade for up to 2 hours.
Step 2
Preheat the bbq for high heat grilling. For this cook, I’m using my Oklahoma Joe Bronco.
Remove the skirt steak from the marinade and pat dry with a paper towel. Season lightly with salt and pepper.
Step 3
Place the prawns onto skewers, then season with the blackening seasoning.
Step 4
The Cook:
Using a sharp knife, finely chop the parsley, coriander and garlic, then combine with the rest of the ingredients into a bowl. Mix well and season to your liking.
Step 5
Place the steak onto the grill and cook for 3-4 minutes aside. Remove from the grill once the steak hits an internal temp of 135F/57C. Remove from the grill and rest for 5-10 minutes before carving.
Grill the prawns for 2 minutes aside and remove once they hit an internal temp of 145F/62C.
Step 6
To Build: the taco’s
Grill the tortillas for a couple of seconds on each side, top with a little mozzarella then torch to melt. Slice the steak against the grain, then into bite sized pieces, topping the tortillas along side the prawns and chimichurri.