GRILLED MARINATED SKIRT STEAK TACOS WITH PINEAPPLE SALSA AND TOMATILLO SAUCE

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

Ingredients

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.