Grilled Marinated Skirt Steak with Poblano Crema and Pomegranate Pico

  • Level: Intermediate
  • Total: 1 hr 25 min
  • Active: 1 hr
  • Yield: 5 servings
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Ingredients

Marinated Skirt Steak:

2 tablespoons brown sugar

1 small bottle hot sauce, such as Try Me Tiger Sauce

1 orange, juiced

1 pound skirt steak

Pomegranate Pico:

1 pomegranate

1 cup cubed pineapple (1/4- to 1/2-inch cubes)

1 jalapeno, diced

1 teaspoon olive oil

2 limes, juiced

Salt

Poblano Crema:

1 cup fresh cilantro leaves

3/4 cup creme fraiche

1 teaspoon salt

3 cloves garlic

2 poblano peppers

1 lime, zested and juiced

Serving:

5 small corn tortillas

Vegetable oil, for frying

1 1/2 cups arugula

1 teaspoon olive oil

1 lime, juiced

Salt

Cotija cheese, for topping

Directions

  1. For the marinated skirt steak: Combine the brown sugar, hot sauce and orange juice in a shallow container. Add the steak and marinate, refrigerated, for at least 20 minutes and up to 2 hours.
  2. For the pomegranate pico: Roll the pomegranate to loosen the seeds, then cut the pomegranate in half. Hold one of the halves over a bowl, cut-side down, and tap the top with a spoon while lightly squeezing to release the seeds (save the remaining pomegranate half for another use). Add the pineapple, jalapeno, olive oil, lime juice and some salt; toss and set aside.
  3. For the poblano crema: Add the cilantro, creme fraiche, salt, garlic, poblanos and lime zest and juice to a food processor; process to combine. Set aside.
  4. Prepare a grill for high heat. Grill the skirt steak for 6 to 8 minutes per side. Let rest, then slice thinly.
  5. For serving: Fry the corn tortillas in vegetable oil until crisp; set aside.
  6. Place the arugula in a bowl and dress with the olive oil, lime juice and a pinch of salt.
  7. To plate: Smear some poblano crema across a plate; place a tortilla, off-center, on top. Add a small portion of the arugula salad to the tortilla, followed by some steak. Top with some pomegranate pico and garnish with cotija.

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