Crabby&Crabbier: Skirt Steak Tacos
For the first installment of Crabbier&Crabbier (the Crabby version of Julie&Juia), I revisited a recipe from my book called Skirt Steak Tacos…
When people discuss skirt steak (admittedly not a common occurrence) it makes me think of cows in tutus.
I don’t know why someone would name a cut of beef after a girly garment. It seems almost oxymoronic.
The other problem with skirt steak is that if you serve it to your boy child, you may be asking for trouble. In this age of picky eaters, you are setting yourself up for a meal rejection, or at least a heated dinner debate about gender equality.
I suggest that, if you do have a son, just call it pants steak.
Of course, if you have children of both genders, you will need to respond carefully when they ask what they are being fed. You could tell them to mind their own beeswax, or just go with the less hostile, generic, “It’s steak.” That way, you will have a relaxed dinner. That is, until they notice there are green beans on their plates.
P.S. To change things up a little on revisiting this recipe, I added a schemer of chipotle mayonnaise (yum) the recipe for which is located here.
Skirt Steak Tacos
1 pound skirt steak
3 tablespoons olive oil, divided
1 tablespoon fresh lime juice
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
1 tablespoon butter
2 large onions, halved and sliced
2 red or green jalapeno peppers, seeds removed and small-diced
1 avocado, cut into thin slices
2 plum tomatoes, seeded and cut in strips lenghwise
8 sprigs of cilantro
8 8-inch flour tortillas
1. Preheat the oven to 350º F. Wrap the tortillas in foil and place them in the oven to warm up. Preheat your grill to medium high.
2. Place the steak in a single layer on a plate or baking sheet. Mix together 2 tablespoons of the olive oil, the lime juice, chili powder, cumin, paprika, 1/2 teaspoon of salt and ¼ teaspoon of pepper and pour the mixture over the steak. Set aside to marinate at room temperature for about thirty minutes.
3. Meanwhile, heat the butter and the remaining tablespoon of oil in a large skillet over low heat. When the butter is melted, add the onion and the jalapeno peppers and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until the onions are very tender and beginning to brown slightly, twenty to thirty minutes. Set the mixture aside.
4. Remove the steak from the marinade and grill it for about four minutes a side for medium-rare. Let the steak rest for five minutes, then cut it into thin slices.
5. Remove the tortillas from the oven. To assemble a taco, place some steak slices in the center of a torilla. Add a heaping tablespoon of the onion mixture, a slice or two of avocado, a slice or two of tomato and a sprig of cilantro. Roll it up and serve.
Serves 4-6.
Variations: Skirt steak cooked this way also makes a great addition to a salad.
eak
1 pound skirt steak
3 tablespoons olive oil, divided
1 tablespoon fresh lime juice
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
1 tablespoon butter
2 large onions, halved and sliced
2 red or green jalapeno peppers, seeds removed and small-diced
1 avocado, cut into thin slices
2 plum tomatoes, seeded and cut in strips lenghwise
8 sprigs of cilantro
8 8-inch flour tortillas
1. Preheat the oven to 350º F. Wrap the tortillas in foil and place them in the oven to warm up. Preheat your grill to medium high.
2. Place the steak in a single layer on a plate or baking sheet. Mix together 2 tablespoons of the olive oil, the lime juice, chili powder, cumin, paprika, 1/2 teaspoon of salt and ¼ teaspoon of pepper and pour the mixture over the steak. Set aside to marinate at room temperature for about thirty minutes.
3. Meanwhile, heat the butter and the remaining tablespoon of oil in a large skillet over low heat. When the butter is melted, add the onion and the jalapeno peppers and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until the onions are very tender and beginning to brown slightly, twenty to thirty minutes. Set the mixture aside.
4. Remove the steak from the marinade and grill it for about four minutes a side for medium-rare. Let the steak rest for five minutes, then cut it into thin slices.
5. Remove the tortillas from the oven. To assemble a taco, place some steak slices in the center of a torilla. Add a heaping tablespoon of the onion mixture, a slice or two of avocado, a slice or two of tomato and a sprig of cilantro. Roll it up and serve.
Serves 4-6.
Variations: Skirt steak cooked this way also makes a great addition to a salad.
Tags: easy summer dinner, skirt steak recipe, taco recipe
