Skirt Steak From Zacatecas Recipe

Name: Skirt Steak From Zacatecas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skirt steak, silver skin and most of the fat trimmed away (see headnote); 8 to 10 cloves garlic, dry-roasted (page 158) and chopped; 2 tablespoons Worcestershire sauce; 2 tablespoons red wine vinegar; 1 tablespoon red chile powder; Kosher salt and freshly ground black pepper; 1 teaspoon cumin seed, toasted and ground (page 164); 2 teaspoons onion powder; 1 tablespoon chopped fresh cilantro leaves; 1/4 cup corn or other vegetable oil; 2 tablespoons Red Chile Sauce (page 133); 1 teaspoon chipotle puree (page 153); 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving; Garnish: Radishes, lime wedges, finely shredded green cabbage, chopped onions

Servings: persons

1 pound skirt steak, silver skin and most of the fat trimmed away (see headnote)
8 to 10 cloves garlic, dry-roasted (page 158) and chopped
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 tablespoon red chile powder
Kosher salt and freshly ground black pepper
1 teaspoon cumin seed, toasted and ground (page 164)
2 teaspoons onion powder
1 tablespoon chopped fresh cilantro leaves
1/4 cup corn or other vegetable oil
2 tablespoons Red Chile Sauce (page 133)
1 teaspoon chipotle puree (page 153)
8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
Garnish: Radishes, lime wedges, finely shredded green cabbage, chopped onions

1
Pound the meat with a butchers mallet until a uniform 1/4 inch thick.
2
In a large bowl, combine the garlic, Worcestershire sauce, red wine vinegar, red chile powder, 1 tablespoon of the salt, 2 teaspoons of the pepper, cumin, onion powder, cilantro, oil, and the red and chipotle chile sauces to make a marinade.
3
Rub the mixture over the meat, cover, and marinate overnight in the refrigerator (or less time, if you want more obvious beef flavor).
4
Prepare a charcoal or gas grill.
5
Season the meat with additional salt and pepper as you throw it on the grill.
6
Grill the meat over medium-high heat, flipping it once during cooking, 6 minutes total.
7
Remove the meat from the heat and cut into 1/4-inch-thick strips (my preference) or 1/4-inch dice.
8
To serve, lay the tortillas side by side, open face and overlapping on a platter.
9
Divide the filling equally between the tortillas and top with salsa and garnishes.
10
Grab, fold, and eat right away.
11
Or build your own taco: lay a tortilla, open face, in one hand.
12
Spoon on some filling, top with salsa and garnishes, fold, and eat right away.

924

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound skirt steak, silver skin and most of the fat trimmed away (see headnote), 8 to 10 cloves garlic, dry-roasted (page 158) and chopped, 2 tablespoons Worcestershire sauce, 2 tablespoons red wine vinegar, and more.

Yes, Skirt Steak From Zacatecas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skirt Steak From Zacatecas

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