Grilled Skirt Steak Tacos with Roja Salsa

Total Time:
2 hr 10 min
Prep:
30 min
Inactive:
1 hr 10 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 3 cloves garlic, smashed and peeled
  • 1 onion, chopped
  • 1 poblano pepper, seeded and chopped
  • 1/2 jalapeno pepper, chopped
  • 2 teaspoons ancho chile powder
  • Kosher salt and freshly ground black pepper
  • One 15-ounce can fire roasted diced tomatoes
  • Juice of 1 lime
  • 1 3/4 pounds skirt steak, trimmed of excess fat, cut in half
  • 8 corn tortillas
  • Guacamole, recipe follows
  • Kids Tacos Toppings:
  • Chopped Roma tomatoes or mild store-bought tomato salsa
  • Shredded Cheddar
  • Sour cream
  • Shredded iceberg lettuce
  • Guacamole:
  • 4 ripe avocadoes
  • Juice of 3 limes
  • 1/4 cup chopped white onion
  • 1/4 cup sour cream
  • Kosher salt and freshly ground black pepper
  • 2 plum tomatoes, chopped
Directions
Watch how to make this recipe. Kids Tacos Toppings:
  • Heat a large skillet over medium heat. Once hot, add the olive oil and saute the garlic, onions and peppers until soft and lightly browned, about 8 minutes. Add the chili powder, and some salt and pepper and stir until fragrant, about 1 minute. Add the diced tomatoes with their juices and 1/2 cup water and simmer on low for 10 minutes. Season the mixture with a big pinch of salt and healthy grind of black pepper. Let cool.

  • Add the cooled tomato mixture and the lime juice into a food processor or blender and pulse a few times, keeping some of the texture. Remove and reserve 1/2 cup of the salsa for serving. Add the remaining salsa to a 13-by-9-inch casserole dish. Add the skirt steak and flip to make sure it's well coated. Cover with plastic wrap and place in the fridge for at least 1 hour, or up to 8.

  • Preheat a grill to medium-high heat. Take the steak out of the refrigerator and bring to room temperature while the grill is heating.

  • Once the grill is hot and ready, remove the steak from the salsa marinade and shake off any excess. Grill for 4 minutes on each side for medium. Rest for 10 minutes. Wrap the corn tortillas in aluminum foil and heat on the grill until warm and soft.

  • To serve, slice the steak into 4-inch sections, and then slice into 1/4-inch-thick slices across the grain. Serve the sliced steak in the warm corn tortillas, topped with the reserved salsa and Guacamole.

  • For kid's taco toppings: Cut the steak into smaller bite-size pieces. In place of the salsa, top the tacos with chopped Roma tomatoes or purchase a mild store bought red salsa. Top kid's tacos with shredded Cheddar, sour cream and shredded iceberg lettuce.

Guacamole:
  • Pit and peel the avocados. Place the avocados in a bowl and mash with the lime juice, onions, sour cream and a big pinch of salt and pepper. Fold in the tomatoes and serve.


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