Chimichurri Steak and Mushroom Tacos

Season the skirt steak generously on both sides with salt, pepper, and garlic powder.

In a grill-safe container, combine the sliced mushrooms with 1 tablespoon of olive oil and a packet of steak seasoning. Stir to coat.

Preheat your grill for direct, high-heat cooking.

Place the mushroom container and the seasoned skirt steak directly on the grill grates.

Grill for 15-20 minutes, flipping the steak and stirring the mushrooms occasionally, until the steak is cooked to your desired doneness and the mushrooms are soft and browned.

Move the steak and mushrooms to a cooler, indirect heat zone on the grill. Place the tortillas directly over the hot coals to warm and char them slightly, about 30-60 seconds per side.

Remove the steak from the grill and let it rest on a cutting board for at least 5-10 minutes.

While the steak rests, prepare the chimichurri. In a small bowl, combine the chopped parsley, cilantro, 1/4 cup of olive oil, and red wine vinegar. Stir well to combine.

Slice the rested steak thinly against the grain.

Assemble the tacos by layering sliced steak and grilled mushrooms onto a warm tortilla, then topping with a spoonful of chimichurri sauce.