Grilled steak with pico de gallo and chimichurri sauce

Overview

In North American cuisine, Mexican food has always been highly praised because of its unique taste (a little bit heavy) that is unforgettable. Generally, Asians are not used to Mexican food, but after improvements, some of the dishes are still praiseworthy. For example, the typical Mexican pizza, with the steak and sauce that everyone is used to eating (I guess, you may think of KFC’s Mexican chicken tacos...)

Tags

• staple food
• home cooking
• bay leaf
• coriander leaves
• mexican flour pancakes
• olive oil
• skirt steak
• tomato
• watercress
• white vinegar
• black pepper
• garlic
• jalapeno
• parsley
• sea salt
• small onions

Ingredients

Steps

1. 1 Deseed and chop the jalapeños. Coarsely chop the vanilla. Place enjoi extra virgin olive oil, vinegar, parsley, cilantro, bay leaves, jalapenos, salt and pepper in a food processor and pulse for 1 minute and set aside.

   

2. 2 Preheat the oven for 15 minutes or heat a cast iron skillet over medium heat for 1 minute. Add a little olive oil. Season the skirt steak with appropriate amount of salt and pepper, fry one side for 2-3 minutes, then turn over and continue frying. Stop heating when frying reaches desired doneness and set aside.

   

3. 3 Warm the tortillas in the oven, pan, or on the grill.

   

4. 4 Cut the steak into thin slices (always cut perpendicular to the grain of the beef for the most tender meat).

   

5. 5 Place sliced skirt steak on tortillas. Top with sliced tomatoes, sliced onions, watercress, and drizzle with Argentinian pesto sauce. Roll up and serve with Argentinian pesto sauce.