Skirt Steak Tacos with Roasted Salsa

Skirt Steak Tacos with Roasted Salsa

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.
Print Recipe

Skirt Steak Tacos with Roasted Salsa

Recipe by BacusBBQ
Servings

4

servings
Prep time

4

hours 
Cooking time

10

minutes
Calories

kcal

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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