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Chimichurri Steak Tacos with Pickled Vegetables

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 30 mins
Total time 1 hr, 10 mins
Yield

Serves 4 (serving size: 2 tacos)

Though the amount of chicken skin may seem like a lot, it renders out most of its fat so that you only end up with 2.3 ounces after cooking. Use the cilantro stems for the sauce; the leaves will go in the rice. You'll use the parsley stems and carrot trimmings in the stock for Dinner 3 and the broccoli florets in Dinner 5.

Ingredients

  • 11 ounces raw chicken skin (reserved from Dinner 1)
  • 1/2 teaspoon kosher salt, divided
  • 1 cup red wine vinegar, divided
  • 3/4 cup sugar
  • 1/2 cup water
  • 3 medium carrots, julienned (about 5 ounces)
  • 2 broccoli stalks, julienned (about 7 ounces)
  • 1/2 cup cilantro stems
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon sugar
  • 5 garlic cloves, crushed
  • 3 tablespoons extra-virgin olive oil
  • 1 (12-ounce) flank steak
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 1 lime, cut into 8 wedges

Nutrition Information

  • calories 391
  • fat 22.3 g
  • satfat 5.1 g
  • monofat 12.6 g
  • polyfat 2.7 g
  • protein 25 g
  • carbohydrate 22 g
  • fiber 3 g
  • cholesterol 66 mg
  • iron 3 mg
  • sodium 347 mg
  • calcium 95 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place chicken skin flat on a jelly-roll pan lined with parchment paper. Bake at 375° for 40 minutes, making sure skin gets brown and thoroughly crisp but not burned. Drain on paper towels. Chop skin into small pieces; toss with 1/4 teaspoon salt in a bowl. Set aside.

  3. Combine 2/3 cup vinegar, 3/4 cup sugar, and 1/2 cup water in a saucepan; bring to a boil. Remove from heat; add carrots and broccoli. Let stand 30 minutes. Drain.

  4. Combine cilantro, parsley, pepper, 1/2 teaspoon sugar, and garlic in a mini food processor; process until finely chopped. Add remain­ing 1/3 cup vinegar and oil; pulse until well combined. Combine 1/2 cup sauce and beef in a large zip-top plastic bag; turn to coat. Let stand at room temperature 30 minutes, turning once.

  5. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand for 5 minutes. Cut steak across the grain into thin slices; sprinkle with remaining 1/4 teaspoon salt.

  6. Heat tortillas according to directions. Divide steak, vegetables, and remaining 1/3 cup sauce among tacos. Sprinkle each taco with about 2 teaspoons chicken skin; serve with lime wedges.