Skirt Steak Tacos With Shallot Rings Recipes

Steps:

• Heat grill to high.
• Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
• Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
• Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.
• Heat grill to high.
• Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
• Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
• Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.

Steps:

• Prepare a gas or charcoal grill; the fire should be so hot you can hold your hand over it for only a couple of seconds.
• Meanwhile, cream the butter with a fork, adding thyme, chives, shallot, 1/2 teaspoon each salt and pepper and the vinegar or juice.
• Grill the steak, 2 minutes a side for rare, about a minute longer per side for medium-rare. As it cooks, season with salt and pepper.
• Spread each steak with about a tablespoon of the flavored butter, and serve. Remaining butter can be wrapped and refrigerated or frozen.

Steps:

• Combine onion, cilantro, lime juice, soy sauce, olive oil, brown sugar, oregano, red pepper flakes, and garlic in a large bowl.
• Place steak in a baking pan and pour marinade on top. Cover and refrigerate at least 1 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Grill steak 2 to 4 minutes per side, to desired doneness. Allow meat to rest 5 to 10 minutes before slicing against the grain into 1/4-inch slices.
• Add meat to tortillas and top with your favorite toppings.

Steps:

• Whisk the soy sauce, broth, brown sugar, tahini, scallions, garlic and ginger together in the insert of your slow cooker until the brown sugar dissolves. Add the skirt steak to the mixture, cutting the steak as necessary to fit into the cooker. Add more broth as needed to cover the steak, depending on the size of your cooker. Cover and cook until the steak is fork-tender, 6 to 8 hours on low.
• Meanwhile, combine the cabbage, sour cream, lime juice and paprika in a medium bowl. Cover and refrigerate if not serving the slaw immediately.
• Shred the beef with two forks in the cooker, or remove from the sauce, cut into strips, and return the strips to the sauce. To assemble the tacos, fill each tortilla with steak, rice and cabbage slaw. Enjoy!

Steps:

• To cook the steak, in a heavy-duty skillet, heat the oil over medium-high heat until shimmering. Season the steaks with salt and pepper. Add the meat to the skillet without crowding, in batches, if necessary, and cook on both sides until well browned and medium-rare, about 3 minutes per side. Transfer to a warm plate and cover loosely with aluminum foil to keep warm while preparing the sauce.
• To prepare the sauce, return the pan to the cooktop over medium heat. Add 1 tablespoon of the butter and the shallots. Cook until the shallots are soft and translucent, 3 to 5 minutes. Add the vinegar and stir to combine. Cook until the vinegar evaporates, 30 to 45 seconds. Add the red wine and cook until reduced by half, 1 to 2 minutes. Remove the pan from the heat and add the remaining 1 tablespoon of butter; swirl to coat. Taste and adjust for seasoning with salt and pepper.
• To serve, slice the steak into thin strips against the grain. Overlap the slices on a plate and pour over the red wine glaze.