This website uses cookies to improve your experience. Keep warm in the oven. I loved the flavors 2 medium white onions, sliced into 1/2-inch rounds (keep the rounds intact for easy grilling), 3 garlic cloves, peeled and roughly chopped, 1/4 teaspoon cumin, preferably freshly ground, 1 pound beef skirt steak, trimmed of surface fat as well as the thin white membrane called "silverskin", Vegetable or olive oil for brushing or spritzing the onions and meat, A small bowlful of lime wedges for serving, 12 warm, fresh corn tortillas (See how to, 1. TV Show Recipes. Save my name, email, and website in this browser for the next time I comment. Your email address will not be published. Add the cheese and epazote leaves and stir to combine. Place the skirt steak … Then, crank oven to 475, wrap flour tortillas in foil w/oil between and put them in too. super tender! Working Ahead:Thin steaks like skirt, taste best with a shorter tour in the marinade—1to 8 hours. You mention in the recipe to use 2 or 3epazote leaves , finely chopped in the taco filling but didn’t mention them in the instructions. Taste great!!
Taste the mixture and season it with salt, usually about 1/4 teaspoon. Cover and refrigerate 1 hour or up to 8 hours. Remote Garage Door Opener Stopped Working. Actually, I did'nt try the recipe, but with a quick review, why go with skirt steak?? And no one could believe I did it with skirt steak. ALL RIGHTS RESERVED. Save my name, email, and website in this browser for the next time I comment. Transfer to an ovenproof serving dish and separate the rings (if they haven't started separating during grilling).
the store. Once the poblanos have steamed in the towel for about 20 minutes or so, peel them under running water and then seed and devein them. While the chiles are roasting, brush or spray the remaining onion slice with oil and lay the whole rounds of onions on the grill in a cooler spot than you chose for the chiles. Using a spoon, smear the marinade over both sides of the skirt steak. If you want to see the complete recipe, its on Rick Bayless' Frontera website: http://www.fronterakitchens.com/cooking/recipes/skirtsteak.html. COPYRIGHT © 2014 RICK BAYLESS.
Remove the steak from the marinade and gently shake off the excess. Your email address will not be published. https://www.rickbayless.com/recipe/grilled-skirt-steak-or-zucchini-tortas Scoop into a skillet and keep warm on the grill. Absolutely the best skirt steak tacos, EVER!! Remove the chiles from the grill and cover with a kitchen towel. Scoop onto a cutting board. Brush both sides of the onion slices with a little oil, sprinkle with salt, then lay in a single layer on the grill (this is easiest to manage on a perforated grill pan). Cover and refrigerate 1 hour or up to 8 hours.