It's Taco Tuesday up in herre! I don't particularly love Tuesdays. They are better than Mondays, but not quite Thursdays. Either way, they are made a lot better when they are prefaced with "taco." I think we can all agree on that.
These grilled skirt steak tacos are so easy. Grill up some steak, throw on some toppings and you have yourself a gourmet meal. In this particular event, I let the steaks soak up a marinade for about 30 minutes. Skirt steaks have "loose" muscles, so they absorb the elixir quickly. Bonus.
As with all marinades (especially those with high acidity), the longer it sits, the more it will breakdown the protein. So while you want that marinade to sink in, you don't want it degrading a quality product. And even though you are marinating to add flavor, you don't want to lose the essence of the beef. Otherwise, why not just have tofu, amiright?
The marinade I used was a fresh tomatillo avocado salsa I got at a nearby Mexican supermarket. This place puts out delicious, authentic Mexican goodies, so I left the salsa to the experts instead of making my own. (If you're up for the task, check out this Rick Bayless recipe for a similar concoction.) I'm not Martha Stewart, so throw me a bone here.
After the steaks took a relaxing bath, we threw them on the grill, on high heat, for about 3-4 minutes per side. They are pretty thin, so they cook quickly. After grilling, let them rest for about 5 minutes. And listen to me here. PAWS OFF! If you slice too early, you'll lose all the flavors and juices you worked so hard to achieve.
Next slice the meat into strips on a bias (against the grain). If you do this, it will cut through the fibers so it's not as tough. Remember, we are eating cow muscle here. It's meant to be strong because cows are big as shit and something has to move them around. When you cut against those "lines," you are cutting through their muscle fiber. If you do NOT do this, the steak will be chewy. (Isn't that why you hated steak as a kid? Because it was too chewy? Or was that just me being a whiney little brat and not appreciating the steak my parents made me?)
Now for tortilla talk... I'm sure there are plenty of excellent brands out there. (If you have input, chalk it up below. I might listen.) But I have found that La Banderita corn tortillas are great when thrown on the grill for a hot minute. They don't get rock hard and crumbly, but rather take a good char and stay flexible yet sturdy.
Throw some slices of meat in the tortilla and top accordingly. I served these with the awesome grilled avocado guacamole you saw recently on Bubs. We also had fresh cilantro, toasted pepitas, crumbled queso fresco, sliced radish, diced yellow tomato and chopped red onion. (Essentially all the same goodness we topped the avo with.) We also enjoyed some grilled knob onions on the side. Easy peasy.
And then... the finale: the best taco hot sauce EVER! We found Salsa Huichol on our honeymoon at the St. Regis Punta Mita at their beachside restaurant, Mita Mary. (I still have recurring dreams about being back there, eating their fresh catch tacos and dousing them in this hot sauce. Please, for the love of god, go there, if not just for Mita Mary.) But don't buy that sauce on Amazon (unless you're lazy like me), because it's about $1 a pop at any Mexican grocer.) To be noted, it is not very spicy. But is a delicious sauce made locally in Nayarit with a little heat that makes everything taste better.
For a long time in my life, tacos meant ground beef with shredded cheddar, diced tomatoes, shredded iceberg (from a bag) and sour cream, all wrapped up in a flour tortilla. And believe me, I'm not throwing shade here. Going back in time to that taco seasoning packet serves its purpose, but you can very easily elevate your taco routine. (See: this Instagram of my recent grilled mahi mahi tacos. Damn, girl, those were good.)
These steak tacos are incredibly easy and damn delicious.