Grilled Skirt Steak Tacos With Corn Relish Recipes

GRILLED SKIRT STEAK TACOS

Grilled Skirt Steak Tacos image

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

Ingredients

1 cup chopped onion
½ cup chopped fresh cilantro
3 limes, juiced
4 tablespoons soy sauce
2 tablespoons olive oil
4 teaspoons dark brown sugar
2 teaspoons dried oregano
1 ½ teaspoons red pepper flakes
1 clove garlic, minced
1 pound skirt steak, fat removed and flattened to 1/8-inch thickness
4 corn tortillas

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

GRILLED STEAK NAAN TACOS

Grilled Steak Naan Tacos image

Ree uses naan, a flatbread that has its origins in India, as a stand-in for tortillas in this flavorful, hearty, quick and easy Tex-Mex-style meal.

Provided by Ree Drummond Bio & Top Recipes

Categories main-dish

Time 25m

Yield 4 to 8 servings

Number Of Ingredients 16

Ingredients

1 pound skirt steak
2 tablespoons olive oil
2 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
1 ear of corn
1 jalapeño, seeded
1/2 red onion, sliced into 1/2-inch rounds
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
1 avocado, diced small
1 lime, zested and juiced
8 mini naan breads, warmed
1/2 cup chipotle mayonnaise, optional
1 cup crumbled queso fresco
Lime wedges, for serving

Steps:

For the steak: Heat a grill pan over medium heat. Drizzle the steak with the olive oil and season with the ancho chile powder, 2 teaspoons salt and 1 teaspoon pepper. Grill the steak to the desired temperature, 3 to 4 minutes per side for medium rare. Set aside to rest while you make the salsa.
For the grilled avocado-corn salsa: Brush the corn, jalapeño and red onion with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Grill until the vegetables are lightly charred, about 6 minutes. Slice the corn off the cob and chop the jalapeño and onion. Toss the vegetables with the cilantro, avocado and lime zest and juice in a bowl. Taste and adjust the seasoning as needed.
For the assembly: Slice the steak thinly against the grain. Build a taco by grabbing a warm naan and adding a tablespoon of the chipotle mayo, if using. Top with some of the steak and a spoonful of the salsa. Top with some crumbled queso fresco and serve with a lime wedge.

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