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Grilled Skirt Steak Tacos with Roja Salsa (Jamie Deen) Recipe

Grilled Skirt Steak Tacos with Roja Salsa (Jamie Deen) Recipe

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Grilled Skirt Steak Tacos with Roja Salsa (Jamie Deen)

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Ingredients:

Serving

2 tbsp olive oil
3 cloves garlic , smashed and peeled
1 onion, chopped
1 poblano pepper, seeded and chopped
1/2 jalapeno pepper, chopped
2 tsp ancho chile powder
kosher salt and freshly ground black pepper
1 15- oz can fire roasted diced tomatoes
juice of 1 lime
1 3/4 lb skirt steak , trimmed of excess fat, cut in half
8 corn tortillas
guacamole , recipe follows
chopped roma tomatoes or mild store-bought tomato salsa
shredded cheddar
sour cream
shredded iceberg lettuce
4 ripe avocadoes
juice of 3 limes
1/4 cup chopped white onion
1/4 cup sour cream
kosher salt and freshly ground black pepper
2 plum tomatoes, chopped

Directions:

Kids Tacos Toppings:
Heat a large skillet over medium heat. Once hot, add the olive oil and saute the 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 their juices and 1/2 cup water and simmer on low for 10 minutes. Season the mixture with a big pinch of salt and healthy grind of black pepper. Let cool.
Add the cooled tomato mixture and the lime juice into a food processor or blender and pulse a few times, keeping some of the texture. Remove and reserve 1/2 cup of the salsa for serving. Add the remaining salsa to a 13-by-9-inch casserole dish. Add the skirt steak and flip to make sure it's well coated. Cover with plastic wrap and place in the fridge for at least 1 hour, or up to 8.
Preheat a grill to medium-high heat. Take the steak out of the refrigerator and bring to room temperature while the grill is heating.
Once the grill is hot and ready, remove the steak from the salsa marinade and shake off 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.
To serve, slice the steak into 4-inch sections, and 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.
For kid's taco toppings: Cut the steak into smaller bite-size pieces. In place of the salsa, top the tacos with chopped Roma tomatoes or purchase a mild store bought red salsa. Top kid's tacos with shredded Cheddar, sour cream and shredded iceberg lettuce.
Guacamole:
Pit and peel the avocados. Place the avocados in a bowl and mash with the lime juice, onions, sour cream and a big pinch of salt and pepper. Fold in the tomatoes and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	933.48 Kcal (3908 kJ)
Calories from fat	593.88 Kcal
		% Daily Value*
Total Fat	65.99g	102%
Cholesterol	134mg	45%
Sodium	256.77mg	11%
Potassium	1740.14mg	37%
Total Carbs	49.63g	17%
Sugars	6.24g	25%
Dietary Fiber	18.44g	74%
Protein	48.16g	96%
Vitamin C	31.1mg	52%
Vitamin A	0.7mg	22%
Iron	6.5mg	36%
Calcium	127.1mg	13%

Amount Per 100 g
Calories	143.63 Kcal (601 kJ)
Calories from fat	91.38 Kcal
		% Daily Value*
Total Fat	10.15g	102%
Cholesterol	20.62mg	45%
Sodium	39.51mg	11%
Potassium	267.74mg	37%
Total Carbs	7.64g	17%
Sugars	0.96g	25%
Dietary Fiber	2.84g	74%
Protein	7.41g	96%
Vitamin C	4.8mg	52%
Vitamin A	0.1mg	22%
Iron	1mg	36%
Calcium	19.6mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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