Carne Asada Tacos with Chimichurri
Chef Camilo Garavito
K-12 Elior Group Regional Chef
Chef Camilo Garavito is the K-12 regional chef for Elior in Wisconsin school district. He was born in Colombia and infuses his Latin culture into the menus of the elementary and middle schools he oversees. Through his Chef on the Road (CORE) program, he visits schools located in northern and central Wisconsin, offering students samples of different foods to try during lunch break.
1 cup olive oil
1 cup chopped parsley
1 oz. garlic, chopped
Salt and pepper, to taste
Italian herb seasoning
½ lb. skirt or flank steak, cut into strips
½ onion, julienned
2 tbsp. soy sauce
4 flour tortillas, warmed
Roasted green onions, for garnish
- For chimichurri sauce, combine olive oil, parsley, garlic and salt and pepper to taste in glass container or jar with lid. Shake well. Add pinch of Italian seasoning; let stand at room temperature for 2 hours.
- For tacos, saute steak strips in nonstick pan over medium-high heat several minutes. Add onion; cook 2 minutes longer. Stir in soy sauce and salt and pepper to taste.
- To serve, spoon meat mixture onto warm tortillas; top with chimichurri sauce and garnish with green onions.
Photo courtesy of Elior