Skirt Steak Tacos with Roasted Tomato Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1010
- Total Fat
- 62
- Saturated Fat
- 19
- Carbohydrates
- 72
- Dietary Fiber
- 11
- Sugar
- 11
- Protein
- 47
- Cholesterol
- 140
- Sodium
- 1511
- Total: 30 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 10 min
Ingredients
8 (6-inch) flour tortillas
1 1/2 pounds skirt steak
2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 head romaine lettuce, thinly shredded
1 medium red onion, thinly sliced
1 ripe avocado, peeled, pitted, halved and diced
Grilled Tomato Salsa, recipe follows
8 ounces sour cream
Grilled Tomato Salsa:
2 tablespoons canola oil, plus more for brushing tomatoes
2 serrano chiles
1 small red onion, coarsely chopped
4 cloves garlic, peeled
6 plum tomatoes, halved and seeded
Salt and freshly ground black pepper
2 limes, juiced
1/4 cup chopped fresh cilantro leaves
Directions
- Heat grill to high.
- Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
- Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
- Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.
Grilled Tomato Salsa:
- Heat grill to high.
- Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
- Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
- Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.