Wednesday, January 25, 2012
Chili-Marinated Skirt Steak Tacos and Green Salsa with Avocado
This salsa recipe came straight out of the cookbook and the taco recipe was inspired by a recipe in the cookbook. We rarely marinate our skirt steak when we make tacos because it has so much flavor on its own, but every once in awhile I like to mix it up. Plus we had all of these dried chilis in our pantry that I wanted to use - cascabels, ancho chilis, chipotle chilis, chilis de arbol, etc. So I got out my blender and decided to whip up some marinade. In the end, I thought the tacos were good, but not amazing. The steak by itself was almost overwhelmingly smoky/aggressively flavored with the dried chilis. It wasn't exactly spicy, but it was heavily spiced (if you get what I am saying). But the coolness and brightness of the salsa went really well with the marinated steak and gave it some much needed acidity (as did the squeeze of fresh lime juice at the end). And I really thought the creaminess that the avocado gave the salsa was an interesting touch. Altogether it worked, but it wasn't my favorite skirt steak taco recipe. I will probably make the salsa again in the future, but I think the tacos themselves are doomed to be a one time experiment. It's not the type of salsa that I think would work well as just chips and salsas, but I think it would work well as an accompaniment to any meat dish. I think the cookbook actually says to serve it with empanadas and other fried food, which sounds like a brilliant pairing.
Recipes after the jump!
Chili-Marinated Skirt Steak Tacos
pinch ground clove
Heat a grill pan (or grill) over medium-high heat. Grill steak, turning once, until well-marked and medium-rare, about 3 minutes per side (if your steak is thick cook it longer). Remove steak to a cutting board, cover with tin foil, and let it rest for 10 minutes.
Slice steak thinly on the bias against the grain. Serve with warm tortillas, minced onions, cilantro, lime wedges and Green Salsa with Avocado.
Green Salsa with Avocado
Rosa's New Mexican Table
By Roberto Santibanez
1 lb tomatillos, husked, washed, and coarsely chopped
1 jalapeno or 2 small serranos, sliced
2 small garlic cloves
2 tbsp chopped white onion
10 fresh cilantro springs, torn into rough pieces
2 tsp salt
Put the tomatillos in a blender and add the remaining ingredients, except the avocado into a blender. Blend until mostly smooth. Add the avocado. Blend until smooth.