Skirt Steak and Summer Squash Tacos
Ingredients
- 2 Cups arugula
- 2 Cups basil
- 4-5 cloves garlic
- Kosher salt and freshly ground black pepper, to taste
- 1/2 Cup extra-virgin olive oil, plus more for brushing
- 2 Tablespoons sherry vinegar
- 1 Teaspoon crushed red pepper
- 1 1/2 Pound summer squash, ends removed and thickly sliced lengthwise
- 1 Pound skirt steak
- 4 Ounces goat cheese, softened
- 1/2 Cup fat-free Greek yogurt or light sour cream
- 8 whole-wheat tortillas
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