Best 2 Grilled Skirt Steak Tacos With Roasted Poblano Rajas Recipes

Savor the tantalizing flavors of grilled skirt steak tacos, a delectable Mexican dish that combines the smokiness of grilled skirt steak, the vibrant flavors of roasted poblano rajas, and the freshness of salsa verde. This culinary journey offers a symphony of textures and tastes, starting with the tender and juicy skirt steak, grilled to perfection and imbued with a smoky aroma. Accompanying the steak are roasted poblano rajas, smoky and sweet, adding a delightful depth of flavor to each bite. Topped with a tangy salsa verde, made from fresh tomatillos, cilantro, and jalapeños, these tacos are a harmonious blend of smoky, spicy, and refreshing flavors.

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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

MEXICAN TAKE-OUT CARNE ASADA TACOS WITH ROASTED POBLANO RAJAS

Mexican Take-Out Carne Asada Tacos With Roasted Poblano Rajas image

Similar to fajitas, these lime and beer marinated steaks are cut into strips after they are grilled and served with rajas which are sauteed roasted chiles, and onions for a memorable taco. Cook time includes marinating time. Adapted from the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories Steak

Time 5h40m

Yield 12 tacos

Number Of Ingredients 15

Ingredients

1/4 cup fresh lime juice
3 garlic cloves, crushed
1 teaspoon salt
1/2 cup beer
1 1/4 lbs skirt steaks (or flank steak)
5 -6 poblano peppers
2 jalapeno peppers
1 white onion, sliced
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1 garlic clove, crushed
vegetable oil
12 (6 inch) tortillas (corn or flour)
pico de gallo
guacamole

Steps:

To make the marinade: Combine the lime juice, garlic, salt, beer and meat in a large zip-top bag. Close the bag and shake it to coat the meat. Marinate at least 4 hours or overnight.
To make the rajas: Char the chiles directly over a gas or electric burner, under a broiler, or on a very hot outdoor grill. Place in a plastic bag for 5 minutes and gently remove the skins, seeds and stems. Slice the chiles into 1/4-inch strips.
In a medium saute pan over medium-high heat, saute the onion in the oil and butter until golden brown, about 5 minutes. Stir in the garlic and chile strips.
Saute for 5 minutes.
Remove the steak from the marinade, and dry with paper towels. Brush both sides of the steaks with the oil.
Preheat the oven to 350º. Preheat a gas grill or indoor grill to high.
Place the steak on the hottest part of the grill. Grill the steak turning once, for about 4 to 6 minutes per side for medium-rare, longer if desired.
Let the steak rest for 10 minutes, then cut into thin strips across the grain, then into 3 to 4-inch pieces.
Arrange the tortillas into two stacks of six. Wrap each stack in foil, and heat them in the oven for 5 to 10 minutes or until heated through and pliable. If the tortillas are dry, wrap them in a slightly damp paper towel before wrapping in foil.
To serve, place a few slices of meat into each warm tortilla, top with rajas, pico de gallo and guacamole.

Nutrition Facts : Calories 287.9, Fat 11.8, SaturatedFat 3.5, Cholesterol 30.4, Sodium 501.4, Carbohydrate 27.4, Fiber 3.1, Sugar 1.4, Protein 17.2

Tips:

To make the skirt steak more flavorful, marinate it in a mixture of olive oil, garlic, cumin, and chili powder for at least 30 minutes before grilling.
To grill the skirt steak perfectly, cook it over high heat for 2-3 minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
To make the roasted poblano rajas, first roast the poblano peppers until they are charred and blistered. Then, remove the skin and seeds from the peppers and cut them into thin strips.
To make the guacamole, simply mash the avocados until they are smooth and creamy. Then, add the onion, cilantro, lime juice, and salt to taste.
To assemble the tacos, simply place a grilled skirt steak slice on a tortilla and top it with roasted poblano rajas, guacamole, and your favorite salsa.

Conclusion:

These grilled skirt steak tacos with roasted poblano rajas are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a party. The skirt steak is tender and flavorful, the roasted poblano rajas add a smoky and spicy flavor, and the guacamole is creamy and refreshing. These tacos are sure to be a hit with everyone who tries them.