Tecate Skirt Steak Tacos 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

CHILI-RUBBED SKIRT STEAK TACOS

Chili-Rubbed Skirt Steak Tacos image

This flavorful steak taco recipe from actress Eva Longoria's book "Eva's Kitchen" makes an authentic Mexican entree or appetizer.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Ingredients

Canola oil, for grilling
2 tablespoons chili powder
2 pounds skirt steak
Coarse salt
12 homemade or store-bought Homemade Corn Tortillas
Chunky Guacamole with Serrano Peppers

Steps:

Lightly oil a grill pan and preheat over medium-high heat.
Rub chili powder on both sides of steak and season generously with salt. Place steak on grill pan and cook, turning once, about 5 minutes per side for medium rare. Transfer steak to a cutting board and let stand for 5 minutes.
Heat a comal or cast-iron griddle over medium heat. Heat tortillas on comal, 1 or 2 at a time. Transfer to a plate and cover with a clean kitchen towel to keep warm while you warm remaining tortillas.
Holding a sharp knife at a 45-degree angle, cut steak across the grain into thin strips. Place a warmed tortilla on work surface; top with 2 or 3 strips of steak and a generous spoonful of guacamole. Repeat process with remaining steak, tortillas, and guacamole; serve.

CHILE-RUBBED SKIRT STEAK TACOS

Chile-Rubbed Skirt Steak Tacos image

Robin Williams joins Martha to make delicious chile-rubbed skirt steak tacos.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 16

Ingredients

2 cloves garlic
1 tablespoon plus 1/2 teaspoon coarse salt
2 tablespoons mild chile powder
2 tablespoons light-brown sugar
2 teaspoons smoked or sweet paprika
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon instant espresso powder or very finely ground coffee beans
1 1/2 pounds skirt steak
Eight 6-inch corn or flour tortillas
Tomatillo-Avocado Salsa
Fresh cilantro sprigs, for serving
Grated jack cheese, for serving
Sour cream, for serving
Shredded iceberg lettuce, for serving
Lime wedges, for serving

Steps:

On a work surface, crush garlic cloves using the flat side of a large knife; sprinkle with 1/2 teaspoon salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl. Add chile powder, brown sugar, paprika, cumin, pepper, espresso, and remaining tablespoon salt; stir to combine.
Rub mixture all over skirt steak, and place in a large freezer bag to marinate for 30 minutes.
Preheat oven to 350 degrees. Wrap tortillas in parchment-paper-lined aluminum foil; while grilling steak, bake tortillas until warmed through, 10 to 15 minutes.
Preheat grill pan over high heat, or use an outdoor grill. Place steak on grill, and cook for 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Serve thinly sliced steak in warmed tortillas; top with salsa, cilantro, cheese, sour cream, lettuce, and lime wedges, if desired.

TECATE SKIRT-STEAK TACOS

Tecate Skirt-Steak Tacos image

Any fairly thin cut of beef will work with this marinade; try flank or New York strip.

Yield 4 Servings

Number Of Ingredients 13

Ingredients

1 pound skirt steak, silver skin removed, cut into 6" pieces
1 12-ounce can pale lager (such as Tecate)
4 tablespoons fresh lime juice, divided
1 teaspoon kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
1/4 medium onion, chopped
2 garlic cloves, thinly sliced
1 tablespoon olive oil
2 large plum tomatoes, cored
1/2 canned chipotle chile in adobo, coarsely chopped
3 tablespoons chopped fresh cilantro, plus leaves for serving
8 fresh corn tortillas
Avocado slices, crumbled Cotija cheese, and lime wedges (for serving)

Steps:

Combine steak, beer, 1 tablespoon lime juice, 1 teaspoon salt, and 1/4 teaspoon pepper in a resealable plastic bag. Seal; chill 3 hours.
Cook onion, garlic, and oil in a small skillet over medium heat until soft and translucent, 5 minutes. Let cool.
Prepare a grill for high heat (if using charcoal, prepare two zones of heat, high and medium-high). Grill tomatoes over high heat, turning occasionally, until well charred but still holding their shape, 6-8 minutes.
Reduce grill to medium-high heat (or use medium-high zone if using a charcoal grill). Remove steak from marinade and pat dry. Season with salt and pepper and grill until charred, about 3 minutes per side for medium-rare. Transfer to a cutting board and let steak rest 10 minutes.
Meanwhile, blend onion and garlic, tomatoes, chipotle, and remaining 3 tablespoons lime juice in a blender until smooth. Add chopped cilantro, season with salt, and pulse until just combined. Transfer salsa to a small bowl.
Grill tortillas until soft and beginning to char, about 30 seconds per side. Slice steak against the grain into 1/2" trips. Top each tortilla with a few pieces of steak, then some salsa, cilantro leaves, avocado, and Cotija cheese. Serve with lime wedges for squeezing over.

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