Roasted Carrot & Parsnip, Beef & Sundried Tomato Tacos with Red Chili Parsley Chimichurri

November 18th, 2012 § 0 comments

Serves 6-8


1 pound skirt steak
2 medium carrots, cut into thin 2 inch strips
2 medium parsnips, cut into thin two inch strips
½ medium white onion, halved and sliced
½ cup sundried tomatoes, chopped fine (good quality ones)
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon black pepper, cracked
1 teaspoon cumin
1 teaspoon cumin seeds
¼ cup fresh parsley leaves, chopped fine
Avocado oil or canola oil
Whole what tortillas
Red Chili Parsley Chimichurri (recipe follows)


Preheat oven to 375° F.

Season the skirt steak with a little salt, pepper, and cumin and set aside. In a medium bowl toss together the carrots, parsnips, onions, sundried tomatoes and spices with the oil until the items are mixed and coated with the oil. Lay the vegetable mixture across a baking sheet and place. Bake for about 20 minutes until the vegetables are just about tender. Place the skirt steak across the top of the vegetables and bake for another 8 minutes, 4 minutes per side or until desired cook stage. Take out of the oven, let the meat rest for a few minutes and then slice it up in thin slices. Heat up the whole wheat tortillas on a gas grill. Place some meat and some vegetables on the tortilla and drizzle on some Chimichurri over the top!

Red Chili Parsley Chimichurri

Makes 1 ½ cups


1 cup fresh parsley leaves, chopped
½ cup fresh oregano leaves, chopped
4 cloves garlic, chopped fine
1 medium red shallot, chopped fine
Juice and zest of 1 lemon
1 fresh red chili, chopped fine, seeds and all
½ cup avocado oil or olive oil
¼ cup red wine vinegar (good quality)
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon cracked black pepper


Mix together all ingredients and let stand for at least two hours before serving.

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