Skirt Steak Tacos with Grilled Salsa

Ingredients

• Skirt steak2 lbs
• Steak seasoning2 tablespoons (e.g., chili powder, cumin, garlic powder, onion powder, salt, black pepper)
• Olive oil1 tablespoon
• Tomatoes6 medium
• Jalapeños2
• White onion1 medium (quartered for grilling, 1/2 medium finely diced for garnish)
• Garlic cloves4
• Salt1 teaspoon (plus more to taste)
• Fresh cilantro1/2 bunch (chopped)
• Corn tortillas12
• Avocados2 large (for guacamole)
• Lime1 (for guacamole and wedges for serving)

Method

1. 1

   Pat the skirt steak dry and generously season both sides with steak seasoning.

2. 2

   Prepare your grill for medium-high heat. Place a grill pan on the grates and add olive oil.

3. 3

   Add the whole tomatoes, halved jalapeños, and quartered onion to the grill pan. Cook, turning occasionally, until charred and softened, about 10-15 minutes. Remove from heat.

4. 4

   In a molcajete (or food processor), add the grilled jalapeños, garlic cloves, and 1 teaspoon of salt. Mash until a coarse paste forms.

5. 5

   Add the grilled tomatoes to the molcajete and mash until desired consistency. Stir in the grilled onion, chopped cilantro, and finely diced raw white onion. Mix well and set aside.

6. 6

   Place the seasoned skirt steak directly on the hot grill grates. Grill for 3-5 minutes per side for medium-rare, or until desired doneness. Remove from grill and let rest for 5-10 minutes.

7. 7

   While the steak rests, prepare guacamole by mashing avocados with a squeeze of lime juice and a pinch of salt. Warm the corn tortillas on the grill or in a pan.

8. 8

   Slice the rested skirt steak against the grain into thin strips.

9. 9

   Assemble the tacos: Spread a layer of guacamole on each warm tortilla, top with sliced skirt steak, and spoon a generous amount of the grilled salsa over the steak. Garnish with extra cilantro, diced onion, and a lime wedge.

Prep 35 min · Cook 25 min