California Grilled Skirt Steak Tacos Plate
California Mission District tradition reading skirt steak marinated in lime, cumin, and ancho then grilled hard and sliced thin into warm corn tortillas with charred salsa verde, queso fresco, and pickled red onion for the West Coast weeknight taco plate.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both skirt steaks dry. Husk and rinse tomatillos, halve them. Halve both jalapenos, remove seeds. Thinly slice red onion. Mince 6 garlic cloves, leave 2 whole. Pick cilantro. Whisk 2 tbsp oil, juice from 2 limes, minced garlic, 2 tbsp ancho, 2 tsp cumin, 2 tsp oregano, 1 tsp paprika, 0.5 tsp cayenne, 0.5 tsp salt, 0.5 tsp pepper. Divide marinade between two steaks and marinate 15 minutes. Submerge red onion in vinegar with 0.5 tsp salt.
Char
Heat large grill pan over high 4 minutes. Brush tomatillos and jalapenos with 2 tbsp oil and 0.5 tsp salt. Lay cut-side down 6 minutes total, turning once, until blackened in patches.
Build
Pulse charred tomatillos, both jalapenos, both whole garlic cloves, half the cilantro, juice from 1 lime, 0.5 tsp salt in blender into coarse salsa verde.
Grill
Lay both marinated steaks on same grill pan over high heat undisturbed 3 minutes per side for medium-rare. Rest on a board 5 minutes.
Toast
Warm tortillas on grill pan 20 seconds per side until pliable. Stack covered with a kitchen towel.
Plate
Slice steaks thinly against the grain. Build tacos with steak, salsa verde, drained pickled onion, crumbled queso fresco, cilantro scatter. Divide between two plates, rest remaining lime halves on rims.
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