Skirt Steak Tacos With Charred Tomato Salsa
Chef Jamie Gwen's Skirt Steak Tacos
Chef Jamie Gwen
This marinade adds mouthwatering flavor with just four ingredients. Sweet, savory and delicious!
Ingredients
- 1 Pound of Skirt Steak
- ¼ Cup Of Soy Sauce
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Extra-Virgin Olive Oil
- Freshly Ground Black Pepper
- Corn Tortillas
- Fresh Cilantro
- 1 Avocado
Charred Tomato Salsa
- 4 Medium-Sized Ripe Tomatoes
- 1 Small Jalapeño Pepper
- ½ Small Red Onion, Diced
- 2 Tablespoons of Fresh Cilantro, Finely Chopped
- 1 Teaspoon Granulated Sugar or Agave
- Juice of ½ Lime
- Salt and Freshly Ground Pepper
Directions
In a small bowl combine the soy sauce, dijon, brown sugar, olive oil and season with lots of freshly ground pepper. Whisk to combine.
Place the skirt steak in a large shallow disk and pour the marinade over the steak. (Refrigerate for 1 hour and up to 4 hours)
Let the steak rest out of the fridge for 15 minutes. then head your grill to high.
Grill for 2-3 minutes on each side for medium-rare and let it rest for 5 minutes before slicing.
Charred Tomato Salsa
Preheat your grill to high heat and place the tomatoes and the jalapeño directly on the grates.
Char the skins unitil blackened in spots then remove and let cool.
Cut the tomatoes in half, scrape out the seeds and place the tomato halves in your food processor.
Cut the stem off of the jalapeño and cut it in half. Remove the seeds and the veins.
Add the jalapeño to the food processor along with the red onion, cilantro, sugar, lime juice and seasoning.
Pulse to create a chunky salsa. Pour out and enjoy!