Skirt steak tacos with homemade grilled salsa
Recipe by Courtney Glantz
INGREDIENTS FOR TACOS
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
INGREDIENTS FOR 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
1. DIRECTIONS FOR TACOS
2. Heat grill to high. Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
3. 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.
4. Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, and avocado.
5. DIRECTIONS FOR GRILLED TOMATO SALSA
6. Heat grill to high. Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
7. Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
8. 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.
main courses February 22, 2016 18:29
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