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Grilled Skirt Steak and Poblano Tacos

Grilled Skirt Steak and Poblano Tacos



Slug Icon WHY THIS RECIPE WORKS: In this popular northern Mexican taco filling, rich, smoky beef is perfectly complemented by sweet-hot poblano chiles and piquant onions. The combination is deliciously to the point, unencumbered by competing flavors, and also very simple to put together. We wanted an authentic version of these tacos that could be made on a home grill. First, we tackled the chiles. When roasted, peeled, seeded, and cut into strips, poblano chiles are called rajas, and they’re used not only in tacos but also on tostadas or grilled seafood. We grilled the poblanos over a very hot fire; this left the skins charred and blistered while the flesh remained relatively unscathed. Putting the peppers in a covered bowl when they came off the grill made the bitter skins easy to peel off later. The onions needed only a quick stint over the fire to develop good grill marks. We found that marinating our skirt steak was unnecessary;

instead, we covered the cooked steak with a flavorful puree of onion, lime juice, garlic, cumin, and salt while the steak rested. Finally, we sliced our skirt steak thin for a tender texture. If you can’t find skirt steak, substitute flank steak, although the meat will be a bit more chewy. Serve with chopped cilantro and Mexican crema or sour cream.

4 onions (3 sliced crosswise into ½-inch-thick rounds, 1 chopped coarse)

6 tablespoons lime juice (3 limes)

3 garlic cloves, minced

½ teaspoon ground cumin

Salt and pepper

1½ pounds poblano chiles

1 tablespoon vegetable oil

2 pounds skirt steak, trimmed

18 (6-inch) corn tortillas

Lime wedges


1. Process chopped onion, lime juice, garlic, cumin, and 1 teaspoon salt in food processor until smooth. Brush onion rounds and poblanos with oil and


season with salt and pepper. Pat steak dry and season with salt and pepper.

2A. FOR A CHARCOAL GRILL: Open base vent totally. Light huge smokestack starter loaded up with charcoal briquettes (6 quarts). At the point when top coals are halfway secured with fiery remains, pour equitably over portion of barbecue. Set cooking grate set up, cover, and open top vent totally. Warmth barbecue until hot, around 5 minutes.

2B. FOR A GAS GRILL: Turn all burners to high, cover, and warmth flame broil until hot, around 15 minutes. Leave essential burner on high and turn different burner(s) off.

3. Clean and oil cooking grate. Place poblanos on hotter side of grill and onion rounds on cooler side of grill. Grill (covered if using gas), turning as needed, until poblanos are blistered and blackened and onions are softened and golden, 6 to 12 minutes. Transfer onions to platter and cover to keep warm. Transfer peppers to bowl, cover, and let steam while cooking steak and tortillas.

4. Place steak on hotter side of grill. Grill (covered if using gas), turning as needed, until well browned

on both sides and meat registers 120 to 125 degrees (for medium-rare), 4 to 8 minutes. Transfer steak to 13 by 9-inch pan and poke all over with fork. Pour pureed onion mixture over top, cover, and let rest for 5 to 10 minutes.

5. Working in batches, grill tortillas, turning as needed, until warm and soft, about 30 seconds; wrap tightly in aluminum foil to keep soft.

6. Peel poblanos, then slice thin. Separate onions into rings and chop coarse, then toss with poblanos. Remove steak from marinade, slice into 4- to 6-inch lengths, then slice thin against grain. Serve with warm tortillas, poblano-onion mixture, and lime wedges.

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