If you’ve never tried chimichurri sauce you’re missing out. Not only is it packed with flavor, but it’s simple to make and you can slather it on almost any kind of meat to boot. Check out this recipe from food blog, Ginger and Toasted Sesame that showcases an easy way to put a twist on your next taco night. And, feel free to sub any of the ingredients like the Blue Cheese if your kids’ palates are into more subdued flavors.

Serves 4

1 pound of skirt steak, cut into two pieces
8 small soft flour tortillas
3 ounces of Castello Extra Creamy Danish Blue Cheese, crumbled
1 small bunch of radishes, thinly slices
2 handfuls of pea shoots

Steak Marinade:
¼ cup of balsamic vinegar
¼ cup of olive oil
3 cloves of garlic, smashed
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon of Italian seasoning/herb mix or a mixture of dried rosemary, thyme, garlic and onion powder

1 packed cup of fresh parsley
½ teaspoon of crushed red pepper flakes
1 teaspoon of salt
3 tablespoons of red wine vinegar
¼ cup of extra virgin olive oil

1. Mix all the ingredients for the steak marinade and let the steak soak in it for at least 30 minutes or overnight.

2. Process all the ingredients for the chimichurri in a food processor until smooth, set aside.

3. Heat a grill to high.

4. Cook steaks for about 3 minutes on each side until the steak is a medium rare (don’t overcook or the steak will be tough). Set aside to rest for about 10 minutes.

5. While the steak is resting put the flour tortillas on the grill for about 30 seconds on each side until they are lightly charred.

6. Slice the steak thinly across the grain. Assemble the tacos by dividing the meat between the 8 tortillas. Drizzle about ½ a teaspoon of chimichurri over the meat. Top each taco with cheese, sliced radishes and pea shoots.

What else do you cook on the grill? Have you tried making Chimichurri sauce before? Share a comment with our community below.

This recipe and photo is reprinted courtesy of Sonja at the food blog, Ginger & Toasted Sesame. For more great recipes that are influenced by Sonja’s Korean heritage and the food scene in the DC area, visit Ginger & Toasted Sesame and follow her on Facebook here.