Skirt steak tacos with chimichurri

In a food processor: one Fresno pepper, a few cloves of garlic, a handful of parsley or cilantro, a quarter cup of olive oil and a few tablespoons of red wine vinegar; season lightly with salt and pepper and pulse until lightly chopped, not pureed.

Put the skirt steak in a bag with the top folded down, add about half the chimichurri and reserve the rest. Squeeze out the air, massage, set in a glass bowl and refrigerate at least 30 minutes and up to overnight.

Cook the steak in a ripping hot preheated cast iron skillet as fast as possible, flipping when browned; remove once the interior reaches 130 F.

Cover with foil and rest.

Slice across the grain, then into bite-size pieces.

Fill tortillas with a few strips of steak, top with reserved chimichurri and cotija.