Monday, June 6, 2011

Skirt Steak Tacos

If your a college student you have probably made your own taco's many times. I have used ground beef, ground chicken, chicken pieces, buffalo, you name it, using the Beritos brand taco seasoning. Perfect.

We sometimes change it up with skirt steak. I love skirt steak and have used it many times. This is basically the same recipe I like to use, but I put in olives and sour cream and sometimes pine nuts in mine. If I use sauce I use my own Oli’s sauce. Yummo!

If you don't have tortillas just make a salad with the greens, cheese, avocado etc. and top it with the sliced skirt steak, some sour cream and a sprinkling of chives. Still wonderful.

  • 2 pounds skirt steak, trimmed of excess fat
  • GF Worcestershire sauce to taste (still yummy if you omit)
  • salt and freshly ground black pepper
  • 2 teaspoons cooking oil
  • 2 cups loosely packed thinly shredded lettuce of choice
  • 2 tomatoes, diced
  • 2 tablespoons finely minced cilantro
  • 1-2 avocado, pitted and sliced (I love lots of avocado)
  • 1 cup shredded dairy free cheese of your choice (or crumbled queso fresco)
  • 1 lime, cut into wedges (optional)
  • 8 flour or corn tortillas or GF tortillas
  • sliced olives drained
  • sour cream or sour cream alternative of choice

  1. Season the skirt steak with Worcestershire sauce, light salt and pepper on both sides. (best if marinated for 30 minutes)
  2.  Heat a skillet or grill pan over high heat.
  3. When hot, swirl in the cooking oil.
  4. Add the skirt steak to the pan and sear for 2-3 minutes each side.
  5. If the skirt steak is very thin (about 1/2 inch thick), it should be medium-rare at this point.
  6. If the skirt steak is thicker, turn the heat to medium and cover to cook for an additional 2-3 minutes.
  7. Let the meat rest for 5 minutes before slicing.
  8. Slice the skirt steak across the grain into very thin ribbons.
  9. Assemble tacos by layering steak, lettuce, diced tomatoes, cilantro and avocado slices.
  10. Top with cheese, sour cream and olives; serve with lime wedges.
* Remember to cut thin strips of meat across the grain for very tender cuts of meat.

Source: Steamy Kitchen/Olinda Paul

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