Grilled Skirt Steak Tacos with Roja Salsa
- Level: Easy
- Total: 2 hr 10 min
- Prep: 30 min
- Inactive: 1 hr 10 min
- Cook: 30 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 2 hr 10 min
- Prep: 30 min
- Inactive: 1 hr 10 min
- Cook: 30 min
- Yield: 4 to 6 servings
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
- 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.
