Are you tired of the same old boring tacos? Do you want to elevate your taco game and impress your friends and family with a dish that's both easy to make and packed with flavor? Look no further! Our Skirt Steak Tacos with Charred Tomato Salsa recipe is a game-changer. With its tender and juicy skirt steak, crispy corn tortillas, and smoky charred tomato salsa, this Mexican-inspired dish is sure to become a new favorite. And the best part? It's ready in just 25 minutes!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb skirt steak
- 8 small corn tortillas
- 2 cups cherry tomatoes
- 1/2 onion, chopped
- 1 jalapeño, chopped
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion, jalapeño, and cilantro. Set them aside in separate bowls for easy access.
- Preheat your grill or a cast-iron skillet over medium-high heat. Ensure it’s hot before adding the steak for a good sear.
- While the grill is heating, season the skirt steak generously with salt and pepper on both sides.
- Once the grill is ready, place the skirt steak on it. Cook for about 3-4 minutes on one side until a nice char develops.
- Flip the steak and cook for an additional 3-4 minutes for medium-rare, or longer if you prefer it more done. Use a meat thermometer to check for doneness; medium-rare is around 130°F (54°C).
- While the steak is cooking, place the cherry tomatoes on the grill or in the skillet. Cook them for about 5 minutes, turning occasionally until they are charred and blistered.
- Once the tomatoes are charred, remove them from the grill and let them cool slightly. Then, chop them coarsely and combine them in a bowl with the chopped onion, jalapeño, cilantro, lime juice, and a pinch of salt. Mix well to create the charred tomato salsa.
- After the skirt steak is cooked to your liking, remove it from the grill and let it rest for about 5 minutes. This allows the juices to redistribute within the meat.
- While the steak is resting, warm the corn tortillas on the grill for about 30 seconds on each side until they are pliable and slightly charred.
- Slice the skirt steak against the grain into thin strips. This will ensure tenderness in each bite.
- To assemble the tacos, place a few strips of skirt steak on each tortilla, top with the charred tomato salsa, and add additional cilantro if desired.
- Serve the tacos with lime wedges on the side for an extra burst of flavor.
Tips
- * Make sure to preheat your grill or cast-iron skillet to medium-high heat to get a good sear on the skirt steak. * Don't overcook the steak - medium-rare is the way to go for maximum tenderness and flavor. * Let the steak rest for 5 minutes before slicing to allow the juices to redistribute. * Warm your corn tortillas on the grill for a few seconds on each side to make them pliable and slightly charred. * Don't skip the charred tomato salsa - it's the perfect accompaniment to the skirt steak and adds a depth of flavor to the dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 30g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 85mg
