![]() ![]() You’ll probably want to move the meat to the coolest part of the grill to coast toward your perfect doneness: For me, that’s medium (even though I like a ribeye medium-rare) because that’s when skirt steak is most tender but still juicy. Let sear without moving until there are dark grill marks underneath, then flip and sear the other side. Smear most of the marinade off the meat, then lay it on the hottest part of the grill. ![]() Heat the tortillas keep them well wrapped or covered to stay warm. Grill the knob onions, if you’ve chosen to serve them. Do the same with your chosen salsa and the lime wedges. Season highly with salt (you’ll be using this as a condiment), usually about 1 teaspoon. In a small bowl, mash the avocado with the remaining 1 tablespoon of lime juice. About a half hour before cooking, heat a gas grill to medium-high or prepare a charcoal fire, letting the coals burn until they are covered with a gray ash and still quite hot. Cover and refrigerate for an hour or so-any longer and the acid in the marinade will begin to leach the color from the meat. Scrape onto the meat, spreading it to coat both sides. ![]() In a bowl, stir together 3 tablespoons of the lime juice, the Worcestershire, garlic, cumin, black pepper, oregano, oil and ½ teaspoon salt. Lay the skirt steak into a stainless or glass baking dish. Salsa Options: Roasted Tomatillo Salsa or Salsa Mexicana A dozen or more warm corn or flour tortillas.A handful of Grilled Knob Onions, for serving (optional but recommended).A couple of limes, cut into wedges, for serving.A generous cup cup of Salsa Mexicana or Roasted Tomatillo Salsa, for serving (links below).2 large avocados, cut in half, pitted, flesh scooped from the skin.3 garlic cloves, peeled and finely chopped or grated on a microplane grater.1 pound beef skirt steak (preferably outer skirt), trimmed of surface fat as well as the thin white membrane called “silverskin”.For this recipe, I’ve decided to go all the way.īecause this dish is most famous from northern Mexico (but beloved everywhere), it welcomes flour as well as corn tortillas. And still others play the umami card, enhancing the meat with salsa inglesa (Worcestershire), soy or a little Knorr Suiza powdered bouillon. Some add fresh lime plus a little garlic, perhaps along with the beloved northern Mexican triumvirate of black pepper, oregano and cumin. Most Mexican cooks make simple marinades for the meat they grill and chop for tacos. Outer skirt steak, on the other hand, is thinner, more tender and even beefier-no need for butterflying or tenderizing. The butchers at the Mexican grocery near my house butterfly inner skirt steak and then run it through a tenderizing machine before they sell it. While inner might sound more protected, more tender, it’s the reverse: the inner skirt steak is thicker, tougher and in most places less expensive. The first thing to know about skirt steak is that there are two kinds, inner skirt and outer skirt. They are simply my favorite-beefy, juicy slices of smoky meat on a warm tortilla, a little seasoned mashed avocado, a splash of salsa, a squeeze of lime, maybe some grilled knob onions on the side to provide the counterpoint of texture and flavor. There is no way I could amass a collection of the most essential Mexican recipes without including grilled skirt steak tacos. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |