Grilled Skirt Steak Tacos with Rojas Salsa by Jamie Dean

Posted on May 29, 2022

Grilled Skirt Steak Tacos with Rojas Salsa by Jamie Dean

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Ingredients and spices that need to be prepared to make Grilled Skirt Steak Tacos with Rojas Salsa by Jamie Dean:

  1. 2 tbsp olive oil
  2. 3 clove garlic smashed and peeled
  3. 1 onion chopped
  4. 1 poblano pepper, seeded and chopped
  5. 1/2 jalapeno pepper chopped
  6. 2 tsp ancho chile powdered
  7. 1 kosher salt and freshly ground black pepper
  8. 1 15 ounce can fire roasted diced tomatoes
  9. 1 juice of lime
  10. 1 3/4 lb skirt steak, trimmed of excess fat, cut in half
  11. 8 corn tortillas

Steps to make a Grilled Skirt Steak Tacos with Rojas Salsa by Jamie Dean

1
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.
2
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.
3
Preheat a grill to medium high heat. Take the steak out of the refrigerator and bring to room temperature while the grill is heating.
4
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.
5
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.
6
Top the tacos which chopped roma tomatoes or store bought red salsa.

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