Skirt Steak Tacos With Roasted Tomato Salsa Recipes

GRILLED SKIRT STEAK TACOS WITH ROASTED TOMATO SALSA

Steps:

• Heat grill to high.
• Warm tortillas by wrapping it in aluminum foil and place it 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.
• Split meat among tortillas and fill with lettuce, onion, grilled tomato salsa, sour cream, and avocado.
• Grilled Tomato Salsa:
• Heat grill to high.
• In a small pan, add oil and heat, add chiles, onion, and garlic, saute 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 remaining ingredients and process until smooth. Transfer to a bowl.

GRILLED SKIRT STEAK TACOS

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.

SKIRT STEAK TACOS WITH ROASTED TOMATO SALSA

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.