Isn’t it funny how we go through certain food phases?
The thing about tacos—and I wrote about salmon tacos on Wednesday on my other blog (In the Kitchen with Arlen)—is that you can fill ‘em with whatever you or your family would like.
Salmon Taco from inthekitchenwitharlen.blogspot.com
So, for example, you could use leftover meat (that wasmy trick last night…after wow, an amazing lunch at Harvest on Hudson…where I enjoyed a fabulous piece of skirt steak but couldn’t finish it!), vegetables you have on hand, or really whatever you’d like. And just like the carnitas I wrote about, you can offer an array of condiments for your tacos, and let your family, or your guests, go town (as far as choosing their toppings!). Here I’m sharing a recipe for skirt steak tacos. But, as always, it’s your choice…and, as I’ve said before, the sky’s the limit!
One important point: you want to get good tacos! Here in New Rochelle we are luck to have a lot of local places that sell homemade tortillas. And though Trader Joe’s aren’t bad, I find that the homemade ones (many gluten-free, by the way!) have a taste that can’t be beat.
And, mis amigos, now that I’ve shared some of my fillings, I’d like to hear about yours! ¡Buen provecho! Enjoy!
One of the many features of the taco is that you can accommodate people with different food restrictions/preferences at one meal! Simply offer fillings that meet the needs, or tastes, of your family and friends!
- 8 (6-inch) flour tortillas
- 1 1/2 pounds skirt steak (note: you can marinate the steak in chimichurri for several hours and up to 24 prior to serving)
- 2 tablespoons canola oil
- Salt and freshly ground black pepper
- 1/2 head romaine lettuce, thinly shredded
- 1 medium red onion, thinly sliced and lightly sautéed (I actually cooked mine in orange juice and a bit of apple cider…so they were even sweeter than normal!)
- 1 ripe avocado, peeled, pitted, halved and diced
- 1/2 cup shredded cheese (I used jalapeño Monterrey jack!)
- Mango or your favorite salsa
- Black bean or your favorite salsa
- 1 cup sour cream (optional)
- Heat grill to high.
- Toast the tortillas over a gas-stove flame (this really brings out the flavors of the tortillas), or simply wrap and keep them in aluminum foil and on the top rack of the grill while the steak is grilling.
- Heat a grill, or a grill pan over high heat.
- Brush the 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 it rest for about 5 minutes then slice against the grain into 1/4-inch thick slices.
- Fill each tortilla with 3 to 4 pieces of meat, sautéed onion, salsa, sour cream, and avocado OR let your guests fill ‘em themselves!