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Beef

Steak Tacos with Roasted Tomato Green Chile Salsa

Steak Tacos with Roasted Tomato Green Chile Salsa

[Photographs: Carrie Vasios]

Check out other recipes from Serious Entertaining: Cinco de Mayo »

Adapted from Rick Bayless.

Steak Tacos with Roasted Tomato Green Chile Salsa

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About This Recipe

Yield:makes 6 servings (about 20 tacos)
Rated:

Ingredients

  • For Tacos:
  • 1/4 cup chopped white onion
  • 3 garlic cloves, minced
  • 3 tablespoons lime juice
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 1/2 pounds skirt steak, fat trimmed
  • 2 poblano peppers
  • 24 small corn tortillas, warm
  •  
  • For Salsa:
  • 3 tomatoes
  • 4 serrano chilies
  • 3 cloves garlic
  • 1/4 cup chopped white onion
  • 1/3 cup chopped fresh cilantro
  • Salt
  • 1 tablespoon fresh lime juice

Procedures

  1. 1

    Marinate Steak: Combine white onion, minced garlic, lime juice, cumin, and salt in the bowl of a food processor. Pulse until smooth. Place steak in a large zip-lock bag or baking dish. Cover with marinade and let rest in refrigerator for 2 to 4 hours.

  2. 2

    Make Salsa: Roast tomatoes under a broiler until they've started to blacken and are soft and cooked through, about 12 minutes. Cool tomatoes then pull off blackened skin and discard.

  3. 3

    In a small heavy skillet over medium high heat, roast serrano chilies and garlic (in their skin) until they have softened and begun to darken, 5 minutes for the chilies and 15 minutes for the garlic. Take off heat. When garlic has cooled, discard skins.

  4. 4

    In a food processor, combine roasted garlic and serrano chilies. Pulse until smooth. Add tomatoes and pulse until almost smooth with a few chunks. Transfer tomato mixture to a small bowl. Stir in onions, cilantro, and lime juice. Season with salt.

  5. 5

    Make Tacos: Roast poblanos under a broiler until black on all sides. Wrap in a dish towel and let sit for 5 minutes. Rub off blackened skin. Cut off stem and discard any seeds. Cut peppers into 1/4-inch strips.

  6. 6

    Heat a gas grill to medium high or put a grill pan over medium high heat. Lightly grease grill with oil. Grill steak until medium rare, about 2 minutes per side. Let steak rest for 5 minutes then cut into 3 inch strips. Fill each tortilla with steak mixture, roasted poblanos, and salsa.

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