Simple Way to Make Speedy Grilled Skirt Steak Tacos with Rojas Salsa by Jamie Dean
Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Ultimate Grilled Skirt Steak Tacos with Rojas Salsa by Jamie Dean. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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To get started with this recipe, we have to prepare a few ingredients. You can have Grilled Skirt Steak Tacos with Rojas Salsa by Jamie Dean using 11 ingredients and 6 steps. Here is how you cook it.
Ingredients and spices that need to be Make ready to make Grilled Skirt Steak Tacos with Rojas Salsa by Jamie Dean:
- 2 tbsp olive oil
- 3 clove garlic smashed and peeled
- 1 onion chopped
- 1 poblano pepper, seeded and chopped
- 1/2 jalapeno pepper chopped
- 2 tsp ancho chile powdered
- 1 kosher salt and freshly ground black pepper
- 1 15 ounce can fire roasted diced tomatoes
- 1 juice of lime
- 1 3/4 lb skirt steak, trimmed of excess fat, cut in half
- 8 corn tortillas
Steps to make Grilled Skirt Steak Tacos with Rojas Salsa by Jamie Dean
- Heat a large skillet over medium heat. Once hot, add the olive oil and sauteed garlic, onions and peppers until soft and lightly browned, about 8 minutes. add the chili powder, and some salt and pepper and stir until fragrant, about 1 minute. add the diced tomatoes with your juices and 1 half cup water and simmer on low for 10 minutes. Season the mixture with a big pinch of salt and healthy grind a black pepper. Let cool.
- add the cold tomato mixture and a lime juice into a food processor or blender and pulse a few times, keeping some of the texture. remove and reserve 1 half cup of the salsa for serving. Add the remaining salsa 2 813 by 9 inch casserole dish. add the skirt steak and flip to make sure its well coated. Cover with plastic wrap in place in the fridge for at least 1 hour, or up to 8.
- Preheat a grill to medium high heat. Take the steak out of the refrigerator and bring to room temperature while the grill is heating.
- once the grill is hot and ready, Remove a steak from the salsa marinade and Shake of any excess. grill for 4 minutes on each side for medium. Rest for 10 minutes. Wrap the corn tortillas in aluminum foil and heat on the grill until warm and soft.
- To serve, slice the steak in 4 inch sections, then slice into 1/4 inch thick slices across the grain. Serve the sliced steak in the warm corn tortillas, topped with the reserved salsa and guacamole.
- Top the tacos which chopped roma tomatoes or store bought red salsa.
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