Jalapeño and Lime-Marinated Skirt Steak Tacos
Ingredients:
For the Steak and Marinade-
- 1 medium jalapeño, thinly sliced
- 2 garlic cloves, finely chopped
- 1/4 cup coarsely chopped cilantro
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon ground cumin
- 1 pound skirt steak cut crosswise into 5-6-inch segments
For the Tacos-
- 8(8-inch) corn tortillas
- tomatillo salsa
- 1/2 medium avocado,sliced
- 1/3 cup sour cream, thinned with lime juice
- crumbled queso fresco
- thinly sliced red onion
- lime wedges
For the Salsa-
- 1 pound tomatillos, husked and rinsed
- 3 garlic cloves
- 1 to 2 serrano chiles, stemmed and seeded
- 1 tablespoon lime juice
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 2 tablespoons of packed cilantro
- 2 tablespoons of yellow onion
Salsa
Bring a medium pot of water to a boil and cook tomatillos 6 minutes. Add garlic and cook with tomatillos for 2 minutes more. Drain and rinse with cool water.
Preparation:
Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2–3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.