GRILLED MARINATED SKIRT STEAK TACOS WITH PINEAPPLE SALSA AND TOMATILLO SAUCE

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Grilled Marinated Skirt Steak Tacos with Pineapple Salsa and Tomatillo Sauce image

Provided by Food Network

Time 5h15m

Yield 12 tacos

Number Of Ingredients 26

1 1/2 pounds skirt steak
1/2 cup extra-virgin olive oil
1/2 cup soy sauce
1/4 cup honey
4 large cloves garlic, minced
Kosher salt and coarsely ground black pepper
12 corn tortillas
2 Hass avocados, each sliced into 12 wedges
Tomatillo Sauce, recipe follows
Pineapple Salsa, recipe follows
Crumbled queso fresco, for sprinkling
Fresh cilantro leaves, for garnish
1 1/2 pounds tomatillos
3 jalapenos
2 cloves garlic, chopped
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
Juice of 1/2 lime
Kosher salt
2 cups diced pineapple
1/3 cup chopped fresh cilantro
1/4 cup minced red onion
1/4 teaspoon ground cumin
1 jalapeno, minced
Juice of 1 lime
Kosher salt and freshly ground black pepper

Steps:

  • Place the steak in a shallow glass baking dish. Whisk together the olive oil, soy sauce, honey, garlic, 1 1/2 teaspoons salt and 1 tablespoon pepper in a small bowl. Pour over the steak. Cover and refrigerate at least 4 hours, turning occasionally.
  • Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
  • Remove the steak from the marinade. Grill the steak on medium-high direct heat, moving to indirect heat as needed for flareups, covered, for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes. Slice thinly against the grain into about 1/4-inch-thick slices.
  • Meanwhile, place the corn tortillas flat on the grill grates for about 15 seconds per side.
  • Place 2 slices grilled steak and 2 slices avocado on each tortilla. Top each taco with Tomatillo Sauce and Pineapple Salsa. Sprinkle with queso fresco. Garnish with cilantro leaves.
  • Remove the husks from the tomatillos and rinse under cool water. Put the tomatillos and jalapenos in a pot and cover with water, then bring to a simmer and cook until fairly soft but not falling apart, 5 to 8 minutes. Strain into a colander (reserve the cooking water) and rinse under cool water to stop the cooking process.
  • Put the jalapenos, garlic, cilantro, cumin, lime juice, 1 1/2 teaspoons salt and 1/4 cup of the cooking water into a blender. Blend for 5 seconds. Add the tomatillos and blend to a rough texture.
  • Combine the pineapple, cilantro, red onion, cumin, jalapeno, lime juice and salt and pepper to taste in a medium bowl.

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