Wednesday, September 28, 2011

Skirt Steak Tacos with Grilled Tomato Salsa and Guacamole

Skirt steak is a new obsession of mine.  It started when I checked out some of the fabulous skirt steak recipes in Mark Miller's Tacos.  It went into overdrive on Easter Sunday.  We had planned a picnic at Grandfather Mountain with good friends who were visiting.  None of us can remember what we ate, other than French Coconut Pie for dessert, because we were too busy watching a large Hispanic family grilling long strips of marinated skirt steak at the picnic site next door.  We were salivating.

Skirt steak is a long, flat, boneless cut of meat. When I first started looking around at local markets for skirt steak, I didn't have much luck.  I finally found some on sale at Earth Fare, but it is not something they carry regularly.  Then I giddily stocked up on a trip to Costco when we were in Wrightsville Beach. In recent weeks, I've seen it several times in the meat case at Harris Teeter.  Hopefully it is here to stay because we are loving these Skirt Steak Tacos with Grilled Tomato Salsa and Guacamole.

Different components of this recipe for Skirt Steak Tacos with Grilled Tomato Salsa and Guacamole include adaptations of  Tyler Florence's Tacos Carne Asada and  Bobby Flay's Skirt Steak Tacos with Roasted Tomato Salsa.  I used golden roma tomatoes from a colleague's garden for the salsa, but red ones would work just as well.

Skirt Steak Tacos with Grilled Tomato Salsa and Guacamole


For the Skirt Steak Tacos:
  • 2 pounds skirt steak
  • 2 limes, juiced (plus extra for garnish)
  • 1 orange, juiced
  • 2 tablespoons red wine vinegar
  • 1/2 cup olive oil (plus oil for brushing the grate)
  • 4 cloves garlic, minced
  • 1 jalapeno, minced
  • 1/3 cup minced fresh cilantro (plus extra for garnish)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 small flour tortillas
For the Grilled Tomato Salsa:
  • 2 tablespoons olive oil (plus extra for brushing tomatoes)
  • 2 serrano peppers, de-seeded and roughly chopped
  • 1 small red onion, roughly chopped
  • 4 cloves garlic, peeled 
  • 6 plum tomatoes, halved and seeded
  • pinch of salt and pepper
  • 2 limes, juiced
  • 1/2 cup chopped cilantro
For the Guacomole:
  • 1 medium ripe avocado, peeled and mashed
  • 1 jalapeno, de-seeded and minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 lime, juiced

  1. Put the skirt steaks in a ziplock bag.
  2. Whisk together the lime juice, orange juice, vinegar and olive oil.  Add the garlic, jalapeno, and cilantro.  Stir to combine.
  3. Pour the marinade over the skirt steak, seal the bag and refrigerate 4-8 hours (not overnight or the meat will get mushy). Take the skirt steak out of the refrigerator about 30 minutes before you are ready to grill it  to allow it to come to room temperature .
  4. Heat a gas grill on high.
  5. In a small skillet, warm the olive oil on medium high heat.  Cook the pepper, onion and garlic until soft.
  6. Brush the tomato halves with olive oil and sprinkle with salt and pepper.
  7. Grill the tomato halves on both sides until slightly charred and soft.
  8. Transfer the tomatoes and the onion and pepper mixture to a blender.  Add the lime juice.  Process until smooth.
  9. Add the cilantro and a pulse a couple of times to combine. Taste the salsa, adjust seasonings and set aside.
  10. In a small mixing bowl, combine the avocado, jalapeno, salt, pepper and lime juice to make the guacamole.  Taste, adjust seasonings and set aside.
  11. Take the skirt steak out of the marinade and sprinkle with the salt and pepper.
  12. Brush the grill grate with olive oil.  The grill should be very hot.  Sear the steak on each side for 2-3 minutes for medium rare.  Be careful not to over cook the steak or it will be chewy.
  13. Take the steak off the grill and let it rest for 5 minutes before slicing.
  14. Warm the tortillas on the upper rack of the grill.  Wrap in foil to keep warm.
  15. Cut the steak in thin strips across the grain on the diagonal.  Then cut the strips into 1 inch pieces.
  16. Top each tortilla with steak, guacamole and salsa. Squeeze a little lime juice over the meat and garnish with cilantro.
Yield: 4 servings (2 tacos each)
Prep time: 60 minutes
Total time: 5-9 hours and 40 minutes (including 4-8 hours inactive time)

This recipe has a lot of steps, but none of the components are complicated and much of it can be done ahead if needed.  The skirt steak goes on to marinate earlier in the day.  The salsa and guacamole both go together very quickly.  Grill the skirt steak, assemble the tacos, and you are ready to serve a delicious family dinner. 

This post will be linked up at 33 Shades of Green's Tasty Tuesday and These Chicks Cooked.

If you like this recipe for Skirt Steak Tacos with Grilled Tomato Salsa and Guacamole, check out: 

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