Cooking Time: 20 min

Serves 4

 What You Need:

• 1 cup white wine vinegar
• 1 red onion, thinly sliced
• 1 lb skirt steak, trimmed
• 12 corn tortillas
• 1 avocado, thinly sliced
• 1 bunch fresh cilantro, leaves picked
• 1 lime, cut into 4 wedges
• 1 pouch Haven’s Kitchen Herby Chimichurri

How To Make:

1. Cover red onions with vinegar and set aside
2. Preheat grill on high heat and grill steak for 3 to 4 minutes on each side until medium-rare. Let it rest for at least 10 minutes before slicing on bias, against the grain
3. On the same grill, over medium-low heat, lightly toast each side of the tortillas. Cover the tortillas with a towel to keep warm
4. Fill tortillas with sliced steak, pickled red onion and avocado. Drizzle Haven’s Kitchen Herby Chimichurri on top. Garnish with cilantro leaves and a squeeze of lime. Serve immediately