Beer Marinated Skirt Steak Tacos with Spicy Salsa

I am trying hard to only shop the outer aisles of my beloved local grocery store. I listen to about 53 food podcasts a week in the car and I’ve heard this same annoying man on about 52 of them talking about salt, sugar and fat and the “bliss point” food manufacturers chemically achieve to make consumers kind of addicted to processed foods.

In particular, I’m consumed by sugar. Sugar is in everything now. Did you know sugar is in Wheat Thins? And spaghetti sauce? And cookies? Okay, you knew that one.

It’s also in a lot of store-bought salsas. Why not just make my own? So I did. I think it took about five minutes. It’s better than store bought. I looked for a vehicle to slather it on and marinated grilled skirt steak in a taco seemed like a mighty fine idea.

The best thing, aside from no sugar, in making your own salsa is you can regulate the heat. My choice is chiles in adobo because it has a lot of complex flavors. But let me warn you. It is HOT. So add a little at a time until you get the heat level you like.

Pro Tip: Take your leftover chiles in adobo and divide them in 1 tablespoon portions. Wrap each portion in plastic wrap and freeze. Then you always have a little spicy condiment to add to stews, soups and chili. I hate buying that whole jar and only using a tablespoon or two before it goes bad.

By the way, I just looked with fear and trepidation at the ingredient list on the Blue Box. I don’t know if I could live without my Kraft mac and cheese. Thank goodness. No sugar. Only chemicals. What a relief.

Beer Marinated Skirt Steak Tacos with Spicy Salsa

Skirt-steak-tacos-with-spicy-salsa

You’ll need 

1 skirt steak
1 12-ounce bottle of pale lager, such as Dos Equis
1 tablespoon fresh lime juice
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
½ medium onion, diced
2 garlic cloves, sliced
2 medium vine-ripened tomatoes
1 tablespoon canned chipotle chile in adobo
1 ½ tablespoons minced fresh cilantro
1 ½ tablespoons minced fresh parsley
1 tablespoon sherry vinegar
2 ripe avocados
taco-sized flour tortillas
Mexican melting cheese, optional

How to

-Trim any excess fat from the steak. Combine the beer, 1 tablespoon of lime juice, salt and pepper in a resealable plastic bag. Add the steak and refrigerate for 2-3 hours.
-Heat the olive oil over medium heat on the stove. Add the onion and garlic and sauté until translucent. Cool and reserve.
-Remove the skins from the tomatoes by dipping them in boiling water for about 30 seconds, letting them cool and peeling the skin. Core the tomatoes.
-Add the onions, garlic, tomatoes and chipotle in adobo to a blender. Blend until smooth. Season with salt and pepper and add additional adobo if the salsa is not spicy enough. Stir in the cilantro, parsley and vinegar. Reserve.
-Preheat the grill to medium high. Remove the steak from the marinade and pat it dry. Season with salt and pepper and grill to medium rare, about 5 minutes a side or when the internal temperature reaches 130 degrees. Remove and let rest for at least 10 minutes.
-Peel and slice the avocado.
-Returning to the grill, grill the tortillas for about 30 seconds a side.
-Cut the skirt steak into strips across the grain. Assemble the tacos with steak, salsa and avocado. Add some Mexican melting cheese if you’re feeling naughty.

 

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