Skirt Steak Tacos
Tacos de Arrachera
David Bonom and Marge Perry
Skirt steak has an assertive meaty flavor and texture that stands up well in a taco; lean flank steak also works well. Marinate the meat ahead and you can have this dinner on the table in less than 20 minutes.
1 pound skirt steak
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced white onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
8 corn tortillas
1 jalapeño pepper, thinly sliced
1/2 cup diced tomato
1/2 cup queso fresco, crumbled
ANOLON | 11-Inch Deep Square Grill Pan
ANOLON | 11-Inch Square Grill Pan
ANOLON | 10-Inch x 18-Inch Double Burner Griddle and Grill Pan
FARBERWARE | 11-Inch Nonstick Square Griddle
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Combine the steak, oil, garlic, and vinegar in a large bowl, turning to coat. Refrigerate at least 30 minutes or up to 2 hours.
Remove steak from the refrigerator and let stand at room temperature for 15 minutes. Heat a nonstick grill pan over medium heat until hot. Sprinkle steak with salt and pepper and set on grill pan. Grill 4 minutes per side for medium rare. Transfer to a cutting board and let stand 5 minutes. Thinly slice across the grain.
Meanwhile, combine the onion, cilantro, and lime juice in a small bowl. Warm tortillas according to package directions. Set 2 tortillas on each of 4 plates and top each with steak, onion mixture, jalapeño, tomato, and queso fresco.
Description: Marinated skirt steak is pan grilled and combined with onion, tomato, lime and queso fresco cheese inside corn tacos for a crowd-pleasing dinner you can have on the table in less than 20 minutes.