GRILLED SKIRT STEAK TACOS
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
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 SKIRT STEAK WITH CACTUS RELISH
Steps:
- Whisk together the lime juice, chiles, garlic and olive oil in a small bowl. Generously brush each piece of meat all over with the marinade and roll each piece up into a cylinder. Arrange the rolled steaks in a shallow nonreactive dish and pour on remaining marinade. Cover and marinate in the refrigerator 24 to 48 hours.
- About 30 minutes before cooking, remove the meat from the refrigerator. Unroll the steaks and sprinkle with salt.
- Heat the grill to very hot. Cook the steaks just until seared on both sides, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and slice across the grain into diagonal strips. Serve hot with Cactus Relish and warm flour tortillas.
- Heat olive oil in a medium skillet over medium high heat. Saute the corn with the salt and pepper, about 5 minutes. Add nopales, tomatillos, and peppers and saute briefly to combine and warm slightly. Transfer to a large mixing bowl and set aside to cool.
- Add cilantro, vinegar and scallions and stir well to combine. Let sit 20 to 30 minutes to blend the flavors.
- Serve at room temperature. Relish can be stored, tightly covered, in the refrigerator up to 2 days.
- Yield: about 3 cups
GRILLED SKIRT STEAK TACOS WITH CORN RELISH
Categories Beef Onion Marinate Backyard BBQ Lime Steak Corn Summer Grill Grill/Barbecue Healthy Cilantro Tortillas Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Sprinkle skirt steak on both sides with salt and 1 1/4 teaspoons chile powder. Whisk 1 1/2 tablespoons olive oil and 1 tablespoon lime juice in 11x7-inch glass dish. Add meat and turn to coat; place in single layer. Marinate 15 minutes.
- Meanwhile, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper. Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. Working over bowl, cut corn from cob directly into bowl. Coarsely chop green onions and add to corn. Stir in cilantro, lime peel, and remaining 1/4 teaspoon chile powder, 1/2 tablespoon oil, and 1 tablespoon lime juice. Season relish to taste with salt and pepper.
- Grill skirt steak to desired doneness, about 2 1/2 minutes per side for medium. Transfer to work surface; let rest 5 minutes.
- Place tortillas at edge of grill to warm and soften, about 1 minute.
- Arrange 2 warm tortillas on each of 4 plates. Thinly slice skirt steak across grain. Divide skirt steak and juices equally among tortillas. Spoon relish over each and serve.
GRILLED SKIRT STEAK WITH CACTUS RELISH
Steps:
- Whisk together the lime juice, chiles, garlic and olive oil in a small bowl. Generously brush each piece of meat all over with the marinade and roll each piece up into a cylinder. Arrange the rolled steaks in a shallow nonreactive dish and pour on remaining marinade. Cover and marinate in the refrigerator 24 to 48 hours.
- About 30 minutes before cooking, remove the meat from the refrigerator. Unroll the steaks and sprinkle with salt.
- Heat the grill to very hot. Cook the steaks just until seared on both sides, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and slice across the grain into diagonal strips. Serve hot with Cactus Relish and warm flour tortillas.
- Heat olive oil in a medium skillet over medium high heat. Saute the corn with the salt and pepper, about 5 minutes. Add nopales, tomatillos, and peppers and saute briefly to combine and warm slightly. Transfer to a large mixing bowl and set aside to cool.
- Add cilantro, vinegar and scallions and stir well to combine. Let sit 20 to 30 minutes to blend the flavors.
- Serve at room temperature. Relish can be stored, tightly covered, in the refrigerator up to 2 days.
- Yield: about 3 cups
GRILLED SKIRT STEAK WITH ONION-CILANTRO RELISH
Spicy marinades are well suited to hearty cuts of meat like skirt steaks. Take care not to marinate the steak too long, though, or the meat will be tough and stringy. The marinade is excellent with pork, lamb or chicken, too. Serve with fresh tortillas and refried beans
Provided by Witch Doctor
Categories Steak
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To Marinate:.
- Remove the stems from all the dried chilis, then shake out and discard the seeds. Place the chilis in a small saucepan with water just to cover. Bring to a boil, remove from the heat and let stand for 20 minutes to soften. Drain.
- In a small, dry frying pan over medium heat, toast the cumin seeds until lightly browned and fragrant, 2 to 3 minutes. In a blender, combine the softened chilis, cumin seeds, garlic, jalapeno chili and red wine vinegar. Puree until thick and smooth, 1 to 2 minutes. Add the olive oil and salt and blend again until well mixed.
- Place the skirt steak in a shallow non-aluminum dish and pour the marinade over it. Let marinade at room temperature for 1 hour.
- Prepare a fire in a charcoal grill or preheat a broiler.
- To prepare the Relish:.
- In a small bowl, stir together the onion, Serrano chili, cilantro, salt, lime juice and olive oil. Set aside until you are ready to serve.
- When the fir is hot or the broiler is ready, place the steak on the grill rack about 3 inches from the coals, or place in a broiler pan at the same distance from the heat source. Grill or broil, turning once, until seared on the outside but still pink in the center, 1 to 2 minutes per side.
- To serve:.
- Slice the steak across the grain and on the diagonal. Arrange the slices on a platter and serve with the relish on the side.
GRILLED ONION & SKIRT STEAK TACOS
I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and these skirt steak tacos marinated in beer and lime juice honor their passion for cooking. -Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Pound beef with a meat mallet to tenderize. In a large bowl, mix beer, lime juice and 2 tablespoons oil until blended. Add beef to marinade; turn to coat. Refrigerate, covered, at least 30 minutes., Meanwhile, cut partially through onions, leaving tops intact. Drizzle with remaining oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper., Drain beef, discarding marinade; sprinkle with the remaining salt and pepper. On a greased grill rack, grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are crisp-tender, 2-4 minutes on each side. Cut steak diagonally across the grain into thin slices. Serve with tortillas, onions, cilantro and lime wedges.
Nutrition Facts : Calories 288 calories, Fat 14g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 458mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
GRILLED SKIRT STEAK SOFT TACOS
Make and share this Grilled Skirt Steak Soft Tacos recipe from Food.com.
Provided by Bushs Grillin Beans
Categories Steak
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Stir the mango, onion, chile, tomato, chopped cilantro and the juice of 1 lime together in a bowl. Season with salt and pepper to taste.
- Prepare a grill with high heat. Brush steak with oil, season all over with salt and pepper. Grill, turning once, until a thermometer inserted sideways into the meat registers 130° for medium-rare, about 7 minutes. Transfer to a cutting board, let rest 5 minutes. Cut steak crosswise into three sections, then thinly slice across the grain.
- Lightly toast the tortillas on the grill until charred but still pliable, 10 seconds per side. Keep warm, wrapped in a kitchen towel. Tuck steak into the tortillas, top with salsa and cilantro sprigs, serve with lime wedges and BUSH'S® BLACK BEAN FIESTA® GRILLIN BEANS®.
Nutrition Facts : Calories 501.6, Fat 12.3, SaturatedFat 3.3, Cholesterol 16.2, Sodium 821.5, Carbohydrate 82.3, Fiber 6.7, Sugar 15.4, Protein 17
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Servings 4
- Prepare barbecue (medium-high heat). Sprinkle skirt steak on both sides with salt and 1 1/4 teaspoons chile powder. Whisk 1 1/2 tablespoons olive oil and 1 tablespoon lime juice in 11x7-inch glass dish. Add meat and turn to coat; place in single layer. Marinate 15 minutes.
- Meanwhile, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper. Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. Working over bowl, cut corn from cob directly into bowl. Coarsely chop green onions and add to corn. Stir in cilantro, lime peel, and remaining 1/4 teaspoon chile powder, 1/2 tablespoon oil, and 1 tablespoon lime juice. Season relish to taste with salt and pepper.
- Grill skirt steak to desired doneness, about 2 1/2 minutes per side for medium. Transfer to work surface; let rest 5 minutes.
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