Grilled Skirt Steak Tacos with Fire-Roasted Tomato Salsa
Ingredients:
- 1/4 cup olive oil
- 1/4 cup Chipotle Sauce (page 80)
- 3 garlic cloves, minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1 1/2 lb skirt steak
- Freshly ground black pepper
- 8 large flour tortillas, warmed
- 1 medium red onion, thinly sliced
- 1 ripe Hass avocado, pitted, peeled, and sliced (squeeze with lime juice to preven
- 1 cup sour cream
- 1/4 cup fresh chopped fresh cilantro
- Lime wedges, for serving
- Fire-Roasted Tomato Salsa (page 115), for serving
Directions:
Combine the olive oil, Chipotle sauce, garlic, salt, and cumin in a small bowl. place the steak in a nonreactive baking dish and pour the marinade over it. Season with black pepper. Cover and marinate in the refrigerator for 1 hour (you can let it marinate for up to 8 hours).
Prepare a medium-high fire in a grill. Grill the steak until medium-rare, 3 to 4 minutes per side. Let rest for 5 minutes, then slice against the grain.
Fill each tortilla with a few slices of meat, onion, avocado, a dollop of sour cream, and a sprinkle of cilantro. Squirt a little lime juice over the top, then fold the tacos in half and serve with salsa.
Serves 4.
Excerpted from Hot Sauce! written by Jennifer Trainer Thompson and used with permission from Storey Publishing Hot Sauce! is available here.
Prepare a medium-high fire in a grill. Grill the steak until medium-rare, 3 to 4 minutes per side. Let rest for 5 minutes, then slice against the grain.
Fill each tortilla with a few slices of meat, onion, avocado, a dollop of sour cream, and a sprinkle of cilantro. Squirt a little lime juice over the top, then fold the tacos in half and serve with salsa.
Serves 4.
Excerpted from Hot Sauce! written by Jennifer Trainer Thompson and used with permission from Storey Publishing Hot Sauce! is available here.
