When it comes to tacos I’m usually making shrimp or chicken at the house. If it comes to ordering them out, I tend to get pork carnitas. But every now and then when strolling through the meat department I spy skirt steak and I just have to have some grilled steak tacos!
Skirt steak is one of the “cheaper” cuts of meat out there but it full of flavor. I mean, full of flavor! It is perfect for tacos because it’s thin and cooks super fast with high heat. Basically you end “grill-searing” the meat. Hmmm, I’m not sure if that is actually a real cooking term or method, but it works for me!
There are a lot flavors going on with this steak taco recipe because of the pickled red onion, the sweet and spicy of the salsa, tangy goat cheese crema and then you have the spice crusted steak. So much flavor that just works so well together.
Most of this can be made a day or two ahead and is ok sitting in fridge. Especially the pickled red onions because they get more and more intense after 24 hours. If you don’t have time to make some of this the day or two before, I recommend multi-tasking something fierce with this…. Get the grill going. While that is heating up, make the pickled red onions and set aside. Place the poblano and corn on the grill. While they are cooking, make the the goat cheese crema. Remove the veggies and place the poblano(s) in a bag. While that is steaming to remove the skin, season the steak. Peel the poblano, throw the steak on the grill and make the salsa. And that is multi-tasking!!
Grill Skirt Steak Tacos with a Roasted Poblano and Corn Salsa
- 1 pound skirt steak
- Equal parts of chili powder, garlic powder, onion powder, smoked paprika, salt
- 1 or 2 large poblano pepper
- 2 ears of corn, husks removed
- chopped cilantro
- olive oil
- 1 small red onion
- 1/2 cup red wine vinegar
- 1 cup water
- 1/4 cup sugar
- Equal parts goat cheese and sour cream
- Get the grill started.
- While the grill is heating up, make the pickled red onions by bringing the red wine vinegar, water and sugar to a boil or until the sugar is dissolved. Add in the sliced onions and set aside.
- Rub the pepper and corn with olive oil and place on the grill. Turning occasionally. You are basically waiting for the poblano to become completely charred. While they are cooking, make the the goat cheese crema. Remove the veggies and place the poblano(s) in a bag. While that is steaming to remove the skin, season the steak.
- Peel the poblano,
- Throw the steak on the grill. 3-4 minutes on each side.
- While the steak is grilling, combine all the ingredients for the salsa.
- Once the steak has been pulled off from the grill and resting, make the crema.
High Fiber, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free