1 bunch Italian parsley leaves (about 1 cup packed)
¾ cup olive oil
¼ cup fresh lime juice
2 teaspoons ground cumin
¾ teaspoon kosher salt
For the Pico de Gallo sauce:
4 ripe tomatoes, chopped
½ medium red onion, chopped
2 green onions, white and green parts, sliced
1 serrano chili, minced
1 handful cilantro leaves, chopped
2 cloves garlic, minced
1½ limes, juiced
¼ cup extra virgin olive oil
1 teaspoon salt
Steak and Marinade Instructions:
In a bowl, mix together ingredients for the marinade, except the corn tortillas. Place steak and onions in a gallon-size zip top bag and pour marinade over the steak. Seal and turn several times to coat well. Let sit at room temperature for at least 30 minutes or up to 3 hours refrigerated, turning occasionally.
Prepare chimichurri and pico de gallo.
Lightly grill or griddle corn tortillas until soft and pliable. Wrap and keep warm.
Bring steak to room temperature if it has been refrigerated before grilling. Pre-heat grill and cook steak on medium-high heat to desired doneness, or an internal temperature of 135 degrees. Cover with foil and let rest. Before assembling tacos, slice thinly across the grain.
Chimichurri Sauce Instructions:
In a food processer, place jalapeño, garlic and onion and pulse several times. Add cilantro and Italian parsley and pulse again. With food processor running, add olive oil, lime juice, cumin and salt. Set aside.
Pico de Gallo sauce Instructions:
Mix ingredients together and set aside.
Portion out desired amount of sliced grilled steak onto each warm 5-inch corn tortilla.
Top with pico de gallo and chimichurri sauce.
Additional garnishes: avocado, cotija cheese, cabbage slaw, diced red onion.
Adjust the rack to 6-8 inches below the broiler element and heat broiler to high.
Heat oil in a large cast iron skillet (11- or 12-inch) or stovetop griddle over high heat until oil shimmers. Reduce heat to medium.
Place tortilla in the skillet. Spread pizza sauce evenly over tortillas to the edges. Sprinkle with mozzarella and half the Parmesan cheese, making sure it overlaps the edges of the tortilla a bit. This will ensure a crispy, cheesy edge.
Add diced bell pepper and top tortilla with pepperoni, sausage chunks and mushrooms (if using). Cook until it is nice and toasty on the bottom.
Place skillet under the broiler and cook until the cheese is melted and starting to brown lightly (about 2-4 minutes).
Remove from the oven and sprinkle with remaining Parmesan and the basil. Using a small metal spatula, gently pry the edges of the pizza, releasing the cheese from the skillet. If more crispness is desired on the bottom of tortilla, place skillet over medium heat and cook until it is nicely toasted on the bottom.
Slide pizza out onto a cutting board. Sprinkle basil pieces over pizza. Cut and serve immediately.
Twelve to fifteen 6 inch yellow corn tortillas or flour tortillas
Sriracha, for serving
Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1½inch pieces. Place in a large bowl or in a plastic resealable bag.
In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
Korean Style Slaw
Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha.
Slowly whisk in the olive oil.
Place the dressing in the fridge until ready to use.
Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste.