Recipe courtesy of Lee Ann Whippen

Grilled Marinated Skirt Steak Tacos with Pineapple Salsa and Tomatillo Sauce

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  • Level: Intermediate
  • Total: 5 hr 15 min (includes marinating time)
  • Active: 1 hr
  • Yield: 12 tacos
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1 1/2 pounds skirt steak

1/2 cup extra-virgin olive oil 

1/2 cup soy sauce 

1/4 cup honey 

4 large cloves garlic, minced 

Kosher salt and coarsely ground black pepper 

12 corn tortillas 

2 Hass avocados, each sliced into 12 wedges  

Tomatillo Sauce, recipe follows

Pineapple Salsa, recipe follows

Crumbled queso fresco, for sprinkling 

Fresh cilantro leaves, for garnish 

Tomatillo Sauce:

1 1/2 pounds tomatillos

3 jalapenos 

2 cloves garlic, chopped 

2 tablespoons chopped fresh cilantro 

1/2 teaspoon ground cumin 

Juice of 1/2 lime 

Kosher salt 

Pineapple Salsa:

2 cups diced pineapple

1/3 cup chopped fresh cilantro 

1/4 cup minced red onion 

1/4 teaspoon ground cumin 

1 jalapeno, minced 

Juice of 1 lime 

Kosher salt and freshly ground black pepper 


Special equipment:
a charcoal grill
  1. Place the steak in a shallow glass baking dish. Whisk together the olive oil, soy sauce, honey, garlic, 1 1/2 teaspoons salt and 1 tablespoon pepper in a small bowl. Pour over the steak. Cover and refrigerate at least 4 hours, turning occasionally.
  2. Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat. 
  3. Remove the steak from the marinade. Grill the steak on medium-high direct heat, moving to indirect heat as needed for flareups, covered, for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes. Slice thinly against the grain into about 1/4-inch-thick slices. 
  4. Meanwhile, place the corn tortillas flat on the grill grates for about 15 seconds per side. 
  5. Place 2 slices grilled steak and 2 slices avocado on each tortilla. Top each taco with Tomatillo Sauce and Pineapple Salsa. Sprinkle with queso fresco. Garnish with cilantro leaves. 

Tomatillo Sauce:

Yield: 2 1/4 cups
  1. Remove the husks from the tomatillos and rinse under cool water. Put the tomatillos and jalapenos in a pot and cover with water, then bring to a simmer and cook until fairly soft but not falling apart, 5 to 8 minutes. Strain into a colander (reserve the cooking water) and rinse under cool water to stop the cooking process.
  2. Put the jalapenos, garlic, cilantro, cumin, lime juice, 1 1/2 teaspoons salt and 1/4 cup of the cooking water into a blender. Blend for 5 seconds. Add the tomatillos and blend to a rough texture. 

Pineapple Salsa:

Yield: 2 1/2 cups
  1. Combine the pineapple, cilantro, red onion, cumin, jalapeno, lime juice and salt and pepper to taste in a medium bowl.