Lunch: Marinated Skirt Steak Tacos with Pecan-Chipotle Salsa Recipe

Recipe by April Bloomfield For her Manhattan restaurant, Salvation Taco, F&W Best New Chef 2007 April Bloomfield worked with chef Roberto Santibañez to develop a menu of admittedly inauthentic, but very delicious and creative Mexican-inspired dishes like

Ingredients

1/3 c. Chopped cilantro
cilantro
1/2 small red onion
1/2 medium serrano chile
1 clove garlic
1 tbsp. freshly squeezed lime juice
extra-virgin olive oil
1 tbsp. Worcestershire sauce
1 tsp. Dijon mustard
kosher salt
Freshly ground pepper
2 lb. skirt steak
12 corn tortillas
shredded carrots
pickled jalapeños
Chopped white onion
Pecan-Chipotle Salsa
Lime wedges

Instructions

In a food processor, combine the cilantro with the red onion, serrano chile, garlic, lime juice, 1 tablespoon of olive oil, Worcestershire sauce, mustard, and a generous pinch each of salt and pepper. Puree until nearly smooth. Scrape the marinade into a large resealable plastic bag. Add the steak pieces and turn until well coated. Seal the bag and refrigerate for at least 3 hours or overnight.
Remove the steak from the marinade and let stand at room temperature for 15 minutes.
Light a grill or preheat a grill pan. Brush the steak with oil and season with salt and pepper. Oil the grill grates and grill the steak over high heat, turning once or twice, until lightly charred outside and medium-rare within, 5 to 6 minutes. Transfer the steak to a carving board, let rest for 5 minutes and slice across the grain; serve with the tortillas, garnishes, Pecan-Chipotle Salsa and limes.

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