GRILLED SKIRT STEAK TACOS WITH ROASTED POBLANO RAJAS
Steps:
- 1. Marinating the Meat. In a food processor or blender combine one-quarter of the onions, the garlic, lime juice, cumin and 1/2 teaspoon salt. Process to a smooth puree. Place the skirt steak in a nonaluminum baking dish. Using a spoon, smear the marinade over both sides of the skirt steak. Cover and refrigerate for at least 1 hour or up to 8 hours.
- 2. Making the Grilled Chile-and-Onion Rajas. Turn on the oven to its lowest setting. Heat a gas grill to medium high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Either turn the burner(s) in the center of the grill to medium-low or bank the coals to the sides of the grill for indirect cooking. Set the cooking grate in place, cover the grill and let the grate heat up, 5 minutes or so.
- Lay the chiles on the hottest part of the grill, and cook, turning occasionally until the skin is blistered and uniformly blackened all over, about 5 minutes. Be careful not to char the flesh, only the skin. Remove the chiles from the grill and cover with a kitchen towel.
- While the chiles are roasting, brush or spray the remaining onion slice with oil and lay the whole rounds of onions on the grill in a cooler spot than you chose for the chiles. When they're starting to soften and are browned on the first side, about 10 minutes, use a spatula to flip them and brown the other side. Transfer to an ovenproof serving dish and separate the rings (if they haven't started separating during grilling).
- 3. Grilling the Meat. Remove the steak from the marinade and gently shake off the excess. Oil the steak well on both sides and lay it over the hottest part of the grill. Grill, turning once, until richly browned and done to your liking, about 1 1/2 to 2 minutes per side for medium-rare (the way I like skirt steak).
- 4. Serving the tacos. Cut the long piece of skirt steak into 3-to 4-inch lengths, then cut each section across the grain (that is, in line with the full length of the steak) into thin strips. Mix with the chiles and onions, season with a little salt and set on the table along with the lime wedges and hot tortillas, for your guests to make into soft tacos.
- Working Ahead: Thin steaks like skirt taste best with a relatively short tour in the marinade - 1 to 8 hours. Leave them longer, and the marinade overpowers the flavor and saps the rosy color of the meat. The poblano-and-onion rajas can be made several hours ahead and left at room temperature; rewarm before serving. The steak, of course, must be grilled just before you're ready to eat.
MEXICAN TAKE-OUT CARNE ASADA TACOS WITH ROASTED POBLANO RAJAS
Similar to fajitas, these lime and beer marinated steaks are cut into strips after they are grilled and served with rajas which are sauteed roasted chiles, and onions for a memorable taco. Cook time includes marinating time. Adapted from the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Steak
Time 5h40m
Yield 12 tacos
Number Of Ingredients 15
Steps:
- To make the marinade: Combine the lime juice, garlic, salt, beer and meat in a large zip-top bag. Close the bag and shake it to coat the meat. Marinate at least 4 hours or overnight.
- To make the rajas: Char the chiles directly over a gas or electric burner, under a broiler, or on a very hot outdoor grill. Place in a plastic bag for 5 minutes and gently remove the skins, seeds and stems. Slice the chiles into 1/4-inch strips.
- In a medium saute pan over medium-high heat, saute the onion in the oil and butter until golden brown, about 5 minutes. Stir in the garlic and chile strips.
- Saute for 5 minutes.
- Remove the steak from the marinade, and dry with paper towels. Brush both sides of the steaks with the oil.
- Preheat the oven to 350º. Preheat a gas grill or indoor grill to high.
- Place the steak on the hottest part of the grill. Grill the steak turning once, for about 4 to 6 minutes per side for medium-rare, longer if desired.
- Let the steak rest for 10 minutes, then cut into thin strips across the grain, then into 3 to 4-inch pieces.
- Arrange the tortillas into two stacks of six. Wrap each stack in foil, and heat them in the oven for 5 to 10 minutes or until heated through and pliable. If the tortillas are dry, wrap them in a slightly damp paper towel before wrapping in foil.
- To serve, place a few slices of meat into each warm tortilla, top with rajas, pico de gallo and guacamole.
Nutrition Facts : Calories 287.9, Fat 11.8, SaturatedFat 3.5, Cholesterol 30.4, Sodium 501.4, Carbohydrate 27.4, Fiber 3.1, Sugar 1.4, Protein 17.2
GRILLED SKIRT STEAK TACOS
Spicy, tangy, sweet, this recipe for steak tacos brings all the flavors to the table.
Provided by Guinevere
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Combine onion, cilantro, lime juice, soy sauce, olive oil, brown sugar, oregano, red pepper flakes, and garlic in a large bowl.
- Place steak in a baking pan and pour marinade on top. Cover and refrigerate at least 1 to 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Grill steak 2 to 4 minutes per side, to desired doneness. Allow meat to rest 5 to 10 minutes before slicing against the grain into 1/4-inch slices.
- Add meat to tortillas and top with your favorite toppings.
Nutrition Facts : Calories 269.5 calories, Carbohydrate 23.6 g, Cholesterol 25.2 mg, Fat 12.5 g, Fiber 3.3 g, Protein 17 g, SaturatedFat 3 g, Sodium 946.3 mg, Sugar 7.1 g
SKIRT STEAK WITH POBLANO SAUCE
A tangy, spicy sauce offsets the richness of the steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat grill to high. Rub skirt steak with canola oil; season with salt and pepper. Grill 3 to 5 minutes per side for medium-rare.
- Heat 1 tablespoon canola oil in a medium skillet over medium heat. Add onion and garlic; cook, stirring often, until golden and fragrant, 3 to 4 minutes. Add tomato, poblano chiles, juice of 1/2 lime, and 1/2 to 3/4 cup water; season with salt.
- Reduce heat; simmer until thickened and saucy, 3 to 5 minutes. Slice meat; serve with sauce and lime wedges.
Nutrition Facts : Calories 302 g, Fat 17 g, Protein 28 g
People also searched
More about "grilled skirt steak tacos with roasted poblano rajas recipes"
GRILLED SKIRT STEAK TACOS WITH ROASTED POBLANOS
From thatsusanwilliams.com
Total Time 50 minsCalories 611 per serving
- Skewer the onion slices on long metal or bamboo skewers. Brush with oil, and season with salt and pepper.
- In a blender or food processor (I used my VitaMix), process the chopped onion, lime juice, garlic, 1 t. salt, and cumin for about 30 seconds, until smooth. Pour it into a serving dish large enough to hold the meat, after it's been grilled. Set aside.
TENDER AND CHARRED SKIRT STEAK TACOS - OUR SALTY …
From oursaltykitchen.com
4.8/5 (12)Total Time 1 hr 25 minsCategory Main CourseCalories 486 per serving
- In a small bowl, whisk together the olive oil, lime juice, lime zest, garlic cloves, cumin and pepper. Place the steak in a resealable bag and pour the marinade over the steak. Squeeze as much air as possible out of the bag, then seal and place in the fridge for at least an hour and up to 10.
- Prepare the cilantro lime crema. In a small food processor or blender (I use the smoothie attachment on my Ninja) blend together 1/2 c. sour cream, cilantro, and lime juice. Fold the mixture into the remaining 1/4 cup of sour cream along with the lime zest and salt and pepper to taste. Refrigerate until ready to use.
- When you are ready to cook, heat a grill pan or grill to high. Remove the steak from the bag and discard the extra marinade, allowing the steak to come to room temperature while the grill heats up. Sprinkle each side of the steak with kosher salt. Grill 3-4 minutes per side over high heat for medium to medium-rare. Remove from heat and allow to rest about 10 minutes. Then slice thinly against the grain.
CHARCOAL-GRILLED SKIRT STEAK TACOS - RICK BAYLESS
From rickbayless.com
GRILLED SKIRT STEAK TACOS – LEITE'S CULINARIA
From leitesculinaria.com
GRILLED SKIRT STEAK AND POBLANO TACOS - BRENDA GANTT RECIPES
From brendaganttrecipes.com
SKIRT STEAK TACOS WITH GUACAMOLE AND LIME CREMA - BETTER …
From bhg.com
CARNE ASADA SKIRT STEAK TACOS AND MARINADE - VINDULGE
From vindulge.com
GRILLED SKIRT STEAK TACOS WITH ROASTED POBLANO RAJAS
From piedmontgrocery.com
SKIRT STEAK AND POBLANO PEPPERS TACOS RECIPE
From cookinglsl.com
HOW TO MAKE THE BEST GRILLED SKIRT STEAK TACOS
From thespeckledpalate.com
GRILLED SKIRT STEAK TACOS WITH ROASTED POBLANO RAJAS RECIPE
From recipes.epicurean.com
GRILLED SKIRT STEAK TACOS WITH ROASTED POBLANO RAJAS - LA BELLE …
From labellecuisine.com
STEAK TACOS WITH POBLANO PEPPER STRIPS AND CREAM SAUCE …
From azgrabaplate.com
GRILLED SKIRT STEAK TACOS - I HEART NAPTIME
From iheartnaptime.net
GRILLED SKIRT STEAK TACOS WITH ROJA SALSA - PAULA DEEN
From pauladeen.com
GRILLED SKIRT STEAK AND POBLANO TACOS - AMERICA'S …
From americastestkitchen.com
TACOS RAJAS POBLANAS - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
BEST SKIRT STEAK RAJA TACOS RECIPE - HOW TO MAKE …
From womansday.com
RAJAS TACOS | FEASTING AT HOME
From feastingathome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love