SKIRT STEAK TACOS WITH ROASTED TOMATO SALSA
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat grill to high.
- Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
- Heat grill pan over high heat. 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.
- Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.
- Heat grill to high.
- Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
- Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
- 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.
SKIRT STEAK TACOS WITH SHALLOT RINGS
Steps:
- Add the skirt steak to a shallow dish. Add the sherry, soy sauce, garlic, ginger, salt and pepper. Carefully toss to combine, then marinate the skirt steak for 30 to 45 minutes at room temperature. (Optional: Use a fork to prick the steak many times to help the marinade do its job.)
- Prepare a gas or charcoal grill for cooking over direct medium-high heat.
- Remove the steak from the marinade and pat dry. Grill on one side for about 5 minutes, then flip and continue to grill until medium-rare, another 3 minutes. Let rest 5 minutes before slicing.
- Preheat the oven to 250 degrees F.
- Heat the tortillas over a direct flame until the desired char is reached on both sides. Place in a covered pan and keep warm in the oven.
- Slice the skirt steak against the grain. Make tacos with the steak and Avocado Salsa, then garnish each with Shallot Rings and cilantro leaves.
- Mix together the cilantro, garlic, jalapeno and onion on a cutting board. Add the lime juice and salt and continue mincing until combined. Add this mixture to the halved avocado flesh in a bowl and mash with a fork until the avocados are broken down and everything is combined.
- Soak the shallots in the buttermilk in a bowl for up to 30 minutes. Preheat 3 inches oil in a large Dutch oven to 375 degrees F.
- Place the grits in a large paper bag. Pour off the buttermilk from the shallots, then add the shallots to the bag and shake to coat. Add the coated shallots to the oil in batches and fry until crispy, about 2 minutes. Drain on a paper towel-lined plate and season with salt.
GRILLED ONION & SKIRT STEAK TACOS
I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and these skirt steak tacos marinated in beer and lime juice honor their passion for cooking. -Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Pound beef with a meat mallet to tenderize. In a large bowl, mix beer, lime juice and 2 tablespoons oil until blended. Add beef to marinade; turn to coat. Refrigerate, covered, at least 30 minutes., Meanwhile, cut partially through onions, leaving tops intact. Drizzle with remaining oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper., Drain beef, discarding marinade; sprinkle with the remaining salt and pepper. On a greased grill rack, grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are crisp-tender, 2-4 minutes on each side. Cut steak diagonally across the grain into thin slices. Serve with tortillas, onions, cilantro and lime wedges.
Nutrition Facts : Calories 288 calories, Fat 14g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 458mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)
This is a recipe for traditional arrachera, which is a thinly sliced skirt steak with seasonings. The longer it marinates, the more robust the flavor will be. Heat tortillas on the grill or in the microwave. Serve the arrachera with warmed tortillas and your favorite taco toppings, such as onion, cilantro, hot sauce, lettuce, cheese, etc.
Provided by melodie
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours.
- Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 6.2 g, Cholesterol 33.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 18.9 g, SaturatedFat 2.6 g, Sodium 413.9 mg, Sugar 0.9 g
SLOW-COOKER MONGOLIAN SKIRT STEAK TACOS
One of the best things about this recipe is filling your house with the smell of a delicious dinner that's just on the horizon. All you have to do is make a sauce, and then toss it along with the steak into your slow cooker. A few hours later you have delicious, aromatic, tender skirt steak. Like the term Mongolian barbecue, the dish we commonly know as Mongolian beef was popularized by Taiwanese and later American Chinese restaurants. The steak in this recipe is loosely based on those versions, with the addition of tahini for richness and depth of flavor. Here we serve the melting tender beef with rice and cabbage slaw in tacos, although you can enjoy it more traditionally just over rice if you prefer.
Provided by Food Network
Categories main-dish
Time 8h25m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Whisk the soy sauce, broth, brown sugar, tahini, scallions, garlic and ginger together in the insert of your slow cooker until the brown sugar dissolves. Add the skirt steak to the mixture, cutting the steak as necessary to fit into the cooker. Add more broth as needed to cover the steak, depending on the size of your cooker. Cover and cook until the steak is fork-tender, 6 to 8 hours on low.
- Meanwhile, combine the cabbage, sour cream, lime juice and paprika in a medium bowl. Cover and refrigerate if not serving the slaw immediately.
- Shred the beef with two forks in the cooker, or remove from the sauce, cut into strips, and return the strips to the sauce. To assemble the tacos, fill each tortilla with steak, rice and cabbage slaw. Enjoy!
JALAPEñO AND LIME-MARINATED SKIRT STEAK TACOS
A spicy, tangy marinade helps tenderize this flavorful cut of meat that's perfect for tacos.
Provided by Rhoda Boone
Categories Steak Jalapeño Lime Juice Tortillas Cheese Lunch Dinner Summer Grill Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 tacos
Number Of Ingredients 16
Steps:
- Marinate and cook the steak:
- Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.
- Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
- Assemble the tacos:
- Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.
- Do Ahead
- Steak can be marinated 1 day ahead; keep chilled.
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