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S KIRT STE A K TAC OS
I NGR EDI ENTS
2 pounds skirt steak (about 3 large pieces)
1/4 cup your favorite taco spice
2 tablespoons vegetable or olive oil
1 bunch scallions
2 jalapenos or serranos
Chopped fresh cilantro, lime wedges, and
charred tortillas, for serving
Salsa, for serving
DI RECT IO NS
1) Place the meat in a baking dish, sprinkle both sides of each cut with taco spice,
drizzle with vegetable oil and use your hands to evenly coat. Set aside to
marinate at room temperature for 30 minutes.
2) Prepare a charcoal grill for two-zone cooking, and build a medium fire. When
the coals are glowing red and covered with a fine gray ash, place the steaks
over direct heat and grill for about 3-4 minutes, until nicely charred, then flip
the meat and cook for 2-3 minutes more. Flip the steaks again a time or two,
rotating them around the heat as needed for even cooking, until an instant-read
thermometer inserted into the center of the steak reads 125°F; carryover heat
will take it to 130°F for medium rare as it rests.
3) Transfer the steak to a cutting board to rest for 5-10 minutes. Meanwhile, char the
scallions, jalapenos, and tortillas on the grill. Thinly slice the meat against the
grain and arrange the slices on a platter and serve with warm tortillas, scallions,
and jalapenos (sliced as desired), cilantro, lime wedges, and your favorite salsa.
R E C I P E S
Recipe by Paula Disbrowe
M AKE S
Serves 4 to 6
P KGO | OWN ER'S GUIDE
13
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