Skirt Steak Tacos with Roasted Tomato Salsa

This delicious and easy Skirt Steak Tacos with Roasted Tomato Salsa recipe is perfect for a quick, flavorful meal. With juicy skirt steak, creamy avocado, and tangy grilled tomato salsa, these tacos are simple to make and bursting with vibrant flavors. You can easily adjust the ingredients based on what you have on hand for a customizable dish!

Ingredients Needed:

• 8 (6-inch) flour tortillas
• 1 1/2 pounds skirt steak
• 2 tablespoons canola oil
• Salt and freshly ground black pepper
• 1/2 head romaine lettuce, thinly shredded
• 1 medium red onion, thinly sliced
• 1 ripe avocado, peeled, pitted, halved and diced
• Grilled Tomato Salsa
• 8 ounces sour cream

Grilled Tomato Salsa:

• 2 tablespoons canola oil, plus more for brushing tomatoes
• 2 serrano chiles
• 1 small red onion, coarsely chopped
• 4 cloves garlic, peeled
• 6 plum tomatoes, halved and seeded
• Salt and freshly ground black pepper
• 2 limes, juiced
• 1/4 cup chopped fresh cilantro leaves

How To Make Skirt Steak Tacos with Roasted Tomato Salsa Recipe?

1. Grill the Tortillas: Wrap the tortillas in foil and heat on the top rack of the grill while cooking the steak.
2. Grill the Steak: Heat a grill pan over high heat. Brush the steak with oil and season with salt and pepper. Grill for 3-4 minutes on each side for medium-rare. Let it rest for 5 minutes, then slice thinly against the grain.
3. Assemble the Tacos: Place shredded lettuce, steak slices, red onion, salsa, sour cream, and avocado on each tortilla.
4. Grill the Vegetables: Heat oil in a pan, sauté the chiles, onion, and garlic until soft.
5. Grill the Tomatoes: Brush tomatoes with oil, season with salt and pepper, and grill until soft and slightly charred.
6. Blend the Salsa: Add the grilled vegetables and tomatoes to a food processor with lime juice, salt, and pepper. Process until smooth, then add cilantro and pulse a few times.

Recipe Tips:

• Let the Steak Rest: After grilling, always let the steak rest for 5 minutes. This keeps it juicy and tender when sliced.
• Grill the Tomatoes Well: Make sure the tomatoes are slightly charred before blending. This enhances the salsa’s flavor.
• Adjust the Spice: If you want a milder salsa, remove the seeds from the serrano chiles before grilling.
• Warm the Tortillas: Gently warm the tortillas on the grill or in a pan for a soft, flexible taco.
• Use Fresh Ingredients: For the best taste, always use fresh cilantro and lime juice in the salsa.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover tacos to cool to room temperature, then store them in an airtight container in the fridge for up to 3 days.
• Reheat: Heat the tortillas and fillings in a pan over medium heat for 2-3 minutes, stirring occasionally.

Nutrition Facts:

• Calories: 1013 kcal
• Total Fat: 62 g
• Saturated Fat: 15 g
• Cholesterol: 70 mg
• Sodium: 855 mg
• Potassium: 860 mg
• Total Carbohydrate: 73 g
• Dietary Fiber: 5 g
• Sugars: 7 g
• Protein: 48 g

Try More Bobby Flay Recipes:

• Apricot-smoked Chile Glaze Lamb Tacos With Tomato-cucumber Salsa
• Grilled Skirt Steak with Green and Smokey Red Chimichurri
• Shredded Chicken and Tomatillo Tacos with Queso Fresco
• Halibut with Charred Garlic Oil and Tomato Relish

Skirt Steak Tacos with Roasted Tomato Salsa

Author: Mohamed Shili Cooking Method:Grilling Cuisine:Mexican Courses:Dinner Recipe Keys: S Skirt Steak Tacos with Roasted Tomato Salsa

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: 5 minutesTotal time: 40 minutesServings:4 servingsCalories:1013 kcal Best Season:Suitable throughout the year

Description

This delicious and easy Skirt Steak Tacos with Roasted Tomato Salsa recipe is perfect for a quick, flavorful meal. With juicy skirt steak, creamy avocado, and tangy grilled tomato salsa, these tacos are simple to make and bursting with vibrant flavors. You can easily adjust the ingredients based on what you have on hand for a customizable dish!

Ingredients

• 8 (6-inch) flour tortillas
• 1 1/2 pounds skirt steak
• 2 tablespoons canola oil
• Salt and freshly ground black pepper
• 1/2 head romaine lettuce, thinly shredded
• 1 medium red onion, thinly sliced
• 1 ripe avocado, peeled, pitted, halved and diced
• Grilled Tomato Salsa
• 8 ounces sour cream

Grilled Tomato Salsa:

• 2 tablespoons canola oil, plus more for brushing tomatoes
• 2 serrano chiles
• 1 small red onion, coarsely chopped
• 4 cloves garlic, peeled
• 6 plum tomatoes, halved and seeded
• Salt and freshly ground black pepper
• 2 limes, juiced
• 1/4 cup chopped fresh cilantro leaves

Instructions

1. Grill the Tortillas: Wrap the tortillas in foil and heat on the top rack of the grill while cooking the steak.
2. Grill the Steak: Heat a grill pan over high heat. Brush the steak with oil and season with salt and pepper. Grill for 3-4 minutes on each side for medium-rare. Let it rest for 5 minutes, then slice thinly against the grain.
3. Assemble the Tacos: Place shredded lettuce, steak slices, red onion, salsa, sour cream, and avocado on each tortilla.
4. Grill the Vegetables: Heat oil in a pan, sauté the chiles, onion, and garlic until soft.
5. Grill the Tomatoes: Brush tomatoes with oil, season with salt and pepper, and grill until soft and slightly charred.
6. Blend the Salsa: Add the grilled vegetables and tomatoes to a food processor with lime juice, salt, and pepper. Process until smooth, then add cilantro and pulse a few times.

Notes

• Let the Steak Rest: After grilling, always let the steak rest for 5 minutes. This keeps it juicy and tender when sliced.
• Grill the Tomatoes Well: Make sure the tomatoes are slightly charred before blending. This enhances the salsa’s flavor.
• Adjust the Spice: If you want a milder salsa, remove the seeds from the serrano chiles before grilling.
• Warm the Tortillas: Gently warm the tortillas on the grill or in a pan for a soft, flexible taco.
• Use Fresh Ingredients: For the best taste, always use fresh cilantro and lime juice in the salsa.

Keywords:Skirt Steak Tacos with Roasted Tomato Salsa