Skirt Steak Tacos with Roasted Tomato Salsa Recipe
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Category: |
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Ingredients: |
Ingredients: 8 (6-inch) flour tortillas
1 1/2 pounds skirt steak
2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 head romaine lettuce, thinly shredded 1 medium red onion, thinly sliced
1 ripe avocado, peeled, pitted, halved and diced
Grilled Tomato Salsa, recipe follows
8 ounces sour cream
Grilled Tomato Salsa:
2 tablespoons canola oil, plus more for brushing tomatoes
2 serrano chiles
1 small red onion, coarsely chopped
4 cloves garlic, peeled
6 plum tomatoes, halved and seeded Salt and freshly ground black pepper 2 limes, juiced
1/4 cup chopped fresh cilantro leaves
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Directions: |
Directions:
1 Heat grill to high.
2 Wrap tortillas in aluminum foil and on the top rack of the grill while the
steak is grilling.
3 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.
4 Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.
Grilled Tomato Salsa: 5 Heat grill to high.
6 Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft. 7 Brush tomatoes with oil and season with salt and pepper. Grill on both sides
until slightly charred and soft.
8 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.
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