Best 5 Skirt Steak Tacos With Roasted Tomato Salsa Recipes

SUNNY'S MICHELADA SKIRT STEAK TACOS WITH CERVEZA PICO

Steps:

• For the marinade: Add the beer, tomato sauce and oil to a large resealable bag. Squeeze the limes in, then drop them in the bag. Add the steaks, then sprinkle with salt and pepper and seal. Marinate at room temperature for 1 to 2 hours. Remove the steaks from the bag and discard the contents. Pat steaks dry on both sides and sprinkle lightly with salt and pepper.
• For the pico: Add the tomatoes, beer, cilantro, onion, lime juice, hot sauce, radishes, jalapenos and a pinch of salt and pepper to a large bowl. Drizzle with some olive oil, then toss and let rest at room temperature until ready to use.
• For the rub: Preheat a grill or griddle to medium-high heat. Add the chile lime seasoning, chile powder and zest to a small bowl. Sprinkle the seasoning all over the steaks and rub into both sides. Lightly oil the grill grates. Place steaks on the grill, smooth-side down, and cook, flipping midway through, for about 8 minutes total. Remove steaks to a plate, then cover gently with aluminum foil and let rest at least 5 minutes. Thinly slice steaks against the grain along the length. Make tacos with warmed tortillas and prepared pico.

SKIRT STEAK TACOS WITH SHALLOT RINGS

Steps:

• Add the skirt steak to a shallow dish. Add the sherry, soy sauce, garlic, ginger, salt and pepper. Carefully toss to combine, then marinate the skirt steak for 30 to 45 minutes at room temperature. (Optional: Use a fork to prick the steak many times to help the marinade do its job.)
• Prepare a gas or charcoal grill for cooking over direct medium-high heat.
• Remove the steak from the marinade and pat dry. Grill on one side for about 5 minutes, then flip and continue to grill until medium-rare, another 3 minutes. Let rest 5 minutes before slicing.
• Preheat the oven to 250 degrees F.
• Heat the tortillas over a direct flame until the desired char is reached on both sides. Place in a covered pan and keep warm in the oven.
• Slice the skirt steak against the grain. Make tacos with the steak and Avocado Salsa, then garnish each with Shallot Rings and cilantro leaves.
• Mix together the cilantro, garlic, jalapeno and onion on a cutting board. Add the lime juice and salt and continue mincing until combined. Add this mixture to the halved avocado flesh in a bowl and mash with a fork until the avocados are broken down and everything is combined.
• Soak the shallots in the buttermilk in a bowl for up to 30 minutes. Preheat 3 inches oil in a large Dutch oven to 375 degrees F.
• Place the grits in a large paper bag. Pour off the buttermilk from the shallots, then add the shallots to the bag and shake to coat. Add the coated shallots to the oil in batches and fry until crispy, about 2 minutes. Drain on a paper towel-lined plate and season with salt.

SALSA-MARINATED SKIRT STEAK SOFT TACOS WITH REFRIED WHITE BEANS

Steps:

• MARINATE THE STEAK: Combine 1 cup of the salsa, the garlic, 2 tablespoons of the oil, the Worcestershire, and lime juice in a resealable plastic bag and add the steak. Shake to evenly disperse and marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
• SET UP: Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and keep warm in the oven.
• SEAR THE STEAKS: Heat a large skillet over medium-high heat. Remove the steaks from the bag, allowing the large salsa bits and extra marinade to drip off, and pat with paper towels to dry slightly. Sprinkle with 1 teaspoon salt and a couple turns of pepper. Pour the remaining 2 tablespoons oil into the skillet and cook the steaks on one side until browned, about 4 minutes. Flip and cook until charred and medium-rare, about 3 more minutes. Let rest on a cutting board before slicing.
• MASH THE BEANS: Add the beans with their liquid to the same skillet and cook until the liquid has reduced by half, 4 to 6 minutes. Mash with a potato masher until smooth.
• ASSEMBLE THE TACOS: Slice the steak against the grain into 2- to 3-inch-long pieces. Spread the center of each tortilla with 1 tablespoon of the beans. Arrange a few slices of steak on top of each with some of the remaining salsa and some cilantro. Serve the extra beans on the side.

GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA

Steps:

• Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
• Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
• Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
• Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
• To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.

SKIRT STEAK MARINATED WITH ROASTED TOMATO SALSA

Steps:

• For the roasted tomato salsa: Position a rack in the middle of the oven and preheat the oven to 450 degrees F. (Or prepare a grill for high heat.)
• Line a rimmed baking sheet with parchment paper. Place the tomatoes, onions, jalapeno and garlic on the parchment. Roast for 15 to 20 minutes, then remove the onions and garlic and set aside; peel the garlic. Return the baking sheet to the oven and roast the jalapeno and tomatoes until charred and soft, about 15 minutes more.
• (Or, if making on the grill, place the vegetables on a perforated pan or aluminum foil on the hot grill. Cook, covered and turning when necessary, until all the vegetables are evenly charred and soft. The tomatoes and jalapeno will take longer than the garlic and onions, so remove everything as it finishes cooking.)
• Transfer all the vegetables to a blender and add the cilantro, chipotles with adobo sauce and salt. Blend on medium speed until a uniform puree has formed. With the motor running, slowly add the oil until emulsified and completely incorporated. If the consistency of the salsa is too thick, add some water 1 tablespoon at a time until the desired consistency is achieved. Taste and adjust the seasonings, adding more chipotle if desired. Let cool before using, or transfer to an airtight container and refrigerate until needed. The salsa will keep for up to 1 week.
• For the skirt steak: Season the steak on both sides with salt and pepper. Toss with some of the roasted tomato salsa and marinate, refrigerated, for at least 1 1/2 hours and up to overnight. Reserve the remaining salsa for serving.
• For the grilled romaine: To clean the romaine, place the halves in a large bowl (or several bowls) filled with cold water. Swoosh the lettuce gently in the water and let it sit for 10 minutes--the dirt and grime will settle to the bottom of the bowl. Gently lift the lettuce out of the water and rinse the bowl. Repeat the cleaning process until the water remains clean after you've swished the leaves around in it. Gently pat the lettuce dry around and between the leaves to remove as much moisture as possible. Rinse and dry the bowl, and place the lettuce back in it. Season the lettuce with the olive oil and some salt and pepper, and gently toss to combine.
• Prepare a grill or grill pan for medium-high heat.
• Remove the steak from the marinade and let any excess marinade drip off. Grill 4 to 5 minutes per side for medium rare. Let rest for 5 to 7 minutes.
• Place the romaine halves on the grill cut-side down and grill until well marked, about 2 minutes. Rotate the romaine 45 degrees and grill until well marked again, 2 minutes more. (If doing this on a grill pan, you may need to work in batches.)
• Transfer the romaine halves to a cutting board and chop them into 2-inch pieces. Place the romaine in a large bowl and toss with the lemon juice. Slice the steaks thin and serve with the reserved roasted tomato salsa and grilled romaine. Serve immediately.