Get ready to tantalize your taste buds with the bold flavors of Mexico! Our Grilled Skirt Steak Tacos with Roasted Poblano Rajas are not just a meal; they’re a fiesta on a plate. Imagine juicy, perfectly grilled skirt steak nestled in warm corn tortillas, topped with smoky roasted poblano rajas and a sprinkle of fresh cilantro. This recipe is quick and easy, making it perfect for a weeknight dinner or a weekend gathering with friends. Dive into this mouthwatering culinary adventure and discover how to create tacos that will have everyone coming back for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb skirt steak
- 4 corn tortillas
- 2 poblano peppers
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the poblano peppers by roasting them directly over an open flame or under the broiler, turning occasionally until the skin is completely charred and blistered. Place roasted peppers in a covered bowl to steam for 10 minutes.
- Once cooled, carefully peel the charred skin off the poblano peppers, remove seeds, and slice into thin strips (rajas).
- Season the skirt steak generously with cumin, salt, and black pepper on both sides. Let the meat sit at room temperature for 15 minutes to ensure even cooking.
- Preheat your grill or grill pan to high heat, around 450-500°F. Clean and oil the grates to prevent sticking.
- In a separate pan, sauté sliced onions and minced garlic until soft and translucent, then add the roasted poblano strips and cook for an additional 3-4 minutes.
- Grill the skirt steak for 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness. Let the meat rest for 5-7 minutes after grilling.
- Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side.
- Slice the rested steak against the grain into thin strips.
- Assemble tacos by placing steak strips on tortillas, topping with roasted poblano rajas, and garnishing with fresh cilantro.
- Serve immediately with lime wedges on the side for squeezing over the tacos.
Tips
- Choose the Right Steak: Skirt steak is known for its rich flavor and tenderness, but make sure to select a well-marbled piece for the best results.
- Roasting Poblano Peppers: For an authentic smoky flavor, roast the poblano peppers directly over an open flame if possible. If you don’t have a grill, the broiler works great too!
- Resting the Meat: Allowing the grilled skirt steak to rest for 5-7 minutes after cooking helps the juices redistribute, ensuring every bite is juicy and flavorful.
- Warm Tortillas: Warming the corn tortillas enhances their flavor and makes them more pliable, preventing them from cracking when you fill them.
- Customize Your Toppings: Feel free to add your favorite toppings like avocado, salsa, or crumbled queso fresco to elevate your tacos even further.
- Serving Suggestions: Serve these tacos with a side of Mexican rice or black beans for a complete meal that’s sure to impress!
Nutrition Facts
Calories: 280kcal
Carbohydrates: g
Protein: g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 60mg
