Skirt Steak Tacos
I went to Malibu for a walk and HAD to get a burrito from Lily’s but the wait was 45 minutes + a 45 minute drive so I said SCREW IT ILL MAKE MY OWN…and that’s what she did. Except grain free tacos.
Ingredients
SALSA
- 3 heirloom tomatoes
- 2 tomatillos
- 1 jalapeño
- 1/2 red onion
- 2 cloves garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- Handful fresh cilantro
TACOS
- 2 Siete cassava tortillas (they hold well)
- 1 grass-fed skirt steak
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Pinch cayenne
GARNISHES
- Organic pastures raw cheddar, avocado, radish, lettuce, jalapeño
Instructions
- Preheat oven to 450 degrees. Trim the stems off the salsa ingredients. Add the all salsa ingredients whole to a pan and drizzle with a bit of olive oil. Roast for 20-25 minutes until charred and delicious.
- While that’s charring up, mix together the spices for the skirt steak rub: garlic, chili, cumin, paprika, cayenne, salt and pepper.
- Rub all over the skirt steak and let it sit.
- Prep the garnishes. I cut the jalapeño and radish very thin on a mandolin, grate my cheese and shred the lettuce.
- In a pan over medium-high heat, drizzle some olive oil and sear the steaks about 2-3 minutes on each side! Let them rest on a cutting board and get nice and juicy.
- Once the salsa components are done add to a blender or food processor with a handful of fresh cilantro and a healthy pinch of salt and pepper and blend until combined!
- ASSEMBLY TIME! Take a tortilla, add some slices of steak, cheddar, garnishes of choice and top with a healthy sloop of the salsa and DEVOUR.