Tips / Suggestions
- If you only have 2 hours for the marinade, that works too. I just prefer longer to enhance the flavor even more.
- I like to use 2 browned tortilla shells for each taco so they don’t break and you’re filling falls out.
- When broiling the veggies, keep an eye on the garlic. You may have to remove the cloves sooner than later as they will cook much faster.
- I only used 1 jalapeno for the salsa since my kids don’t like spicy food. I would suggest using 2 or 3 jalapenos if no one has an issue with spicy food.
Skirt Steak Tacos with Roasted Salsa
Servings
4
servingsPrep time
4
hoursCooking time
10
minutesCalorieskcal
Marinated skirt steak tacos topped with a roasted salsa and bourbon fire peppers.
Ingredients
1 1 skirt steak (1.25 to 1.5 lbs)
2 tbsp 2 beef seasoning of choice
1 1 bell pepper sliced into thin strips
1 tbsp 1 olive oil
1 tbsp 1 all purpose seasoning of choice
1 shot 1 bourbon
1 bag 1 soft taco tortillas
1/2 cup 1/2 cotjja cheese
1 1 lime sliced into wedges
1/4 cup 1/4 chopped cilantro
- Marinade
1/2 cup 1/2 orange juice
1/4 cup 1/4 Worcestershire sauce
1 1 lime juiced and zested
2 2 garlic gloves smashed
1/2 1/2 red onion chopped
- Roasted Salsa
3 3 tomatoes medium size
1/2 1/2 vidalia onion
1 1 jalapeno whole
3 3 garlic cloves (not peeled)
1 tbsp 1 seasoning of choice
1/2 cup 1/2 cilantro chopped
1 1 lime juiced
1 tbsp 1 black pepper
Directions
- Mix all of the marinade ingredients thoroughly and pour into a container or ziploc bag. Add the skirt steak, mix, and marinate for 4 hours.
- Turn on your broiler. Place the tomatoes, jalapeno, garlic, and onion onto a tray and place near the top of the oven. Cook until the skins are blistered. Flip the vegetables and repeat. Total time typically takes between 6-10 minutes.
- Remove the vegetables from the oven, peel the tomato and garlic skins, and place everything into a blender. Pulse the veggies a few times. Add the cilantro, lime juice, and pepper. Pulse a few more time until the consistency is what you prefer. Remove the salsa from the blender, pour into a bowl, and set aside in the refrigerator.
- Turn on your stove to medium heat, add a pan, and the olive oil. Once hot, add the bell pepper strips, all purpose seasoning, and cook for 2-4 minutes. Pour the bourbon over top and cook for another 2 minutes. Remove the peppers from the pan and set aside.
- After you remove the peppers, keep the pan hot, add some more olive oil, and brown both sides of the tortillas. Place the tortillas into a taco shell holder.
- Heat your grill to 500 degrees F. Remove the steak from the marinade (remove any excess marinade), season both sides, and place on the grill for roughly 3-5 minutes per side, or until your desired doneness. Remove from the grill, let rest for 5 minutes, and slice up into thin strips.
- Fill the taco tortillas with the peppers, steak, and salsa. Top with the cotija cheese, juice from a lime wedge, cilantro. and dig in.
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