How to Make Tasty Traditional Red Blue White Stripes TasteGrilled Skirt Steak Tacos with Rojas Salsa by Jamie Dean

Grilled Skirt Steak Tacos with Rojas Salsa by Jamie Dean.

You can cook Grilled Skirt Steak Tacos with Rojas Salsa by Jamie Dean using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Grilled Skirt Steak Tacos with Rojas Salsa by Jamie Dean

  1. It’s 2 tbsp of olive oil.
  2. It’s 3 clove of garlic smashed and peeled.
  3. You need 1 of onion chopped.
  4. You need 1 of poblano pepper, seeded and chopped.
  5. You need 1/2 of jalapeno pepper chopped.
  6. You need 2 tsp of ancho chile powdered.
  7. You need 1 of kosher salt and freshly ground black pepper.
  8. Prepare 1 of 15 ounce can fire roasted diced tomatoes.
  9. You need 1 of juice of lime.
  10. You need 1 3/4 lb of skirt steak, trimmed of excess fat, cut in half.
  11. You need 8 of corn tortillas.

Grilled Skirt Steak Tacos with Rojas Salsa by Jamie Dean instructions

  1. Heat a large skillet over medium heat. Once hot, add the olive oil and sauteed 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 your juices and 1 half cup water and simmer on low for 10 minutes. Season the mixture with a big pinch of salt and healthy grind a black pepper. Let cool..
  2. add the cold tomato mixture and a lime juice into a food processor or blender and pulse a few times, keeping some of the texture. remove and reserve 1 half cup of the salsa for serving. Add the remaining salsa 2 813 by 9 inch casserole dish. add the skirt steak and flip to make sure its well coated. Cover with plastic wrap in place in the fridge for at least 1 hour, or up to 8..
  3. Preheat a grill to medium high heat. Take the steak out of the refrigerator and bring to room temperature while the grill is heating..
  4. once the grill is hot and ready, Remove a steak from the salsa marinade and Shake of 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..
  5. To serve, slice the steak in 4 inch sections, 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..
  6. Top the tacos which chopped roma tomatoes or store bought red salsa..

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