Cast Iron

Skirt Steak Asada Tacos

June 10, 2016
1 Ratings
Photo by Kate Previte
  • Serves 4
Author Notes

This is the classic Mexican preparation that makes the most incredible tacos. These are assembled the traditional way, with just the meat, some chopped onion and cilantro, and a sprinkling of fresh lime. Once you get used to this kind of purity, you’ll have a hard time dealing with what usually passes for a taco. —Mario Batali

What You'll Need
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, coarsely chopped
  • 2 medium poblano peppers, cored, seeded, and cut into thin strips
  • 4 cloves garlic, coarsely chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 6 canned plum tomatoes, drained
  • 1 teaspoon salt, plus more for grilling
  • 2 pounds skirt steak
  • 1 medium red onion, finely chopped
  • 1 bunch cilantro to yield 1 cup, loosely packed
  • 1/4 cup freshly squeezed lime juice (2 to 3 limes)
  • 8 soft corn tortillas
  • 3 limes, cut into wedges for serving
  1. Place a skillet, preferably cast iron, over medium-high heat. Add the olive oil and when it gets hot, add the yellow onion and pepper and cook until they soften, about 8 minutes. Add the garlic, chili powder, and cumin and cook 1 minute more. Add the plum tomatoes and salt, reduce the heat to medium-low, and cook for 5 minutes more.
  2. Transfer the mixture to a blender or food processor fitted with the metal blade and pulse until just smooth.
  3. Place the skirt steaks in a resealable plastic freezer bag and add half of the purée, making sure they are completely coated. Keep refrigerated or in a cold ice chest for up to 72 hours.
  4. When you’re ready to grill them, salt the steaks and grill them over medium-high heat, turning once, until they are a deep, rich brown on both sides, about 9 minutes. Transfer the steaks to a cutting board and let rest.
  5. Meanwhile, in a medium bowl mix together the chopped red onion, cilantro, and lime juice.
  6. Cut the steaks into 1/2-inch slices. Put a few slices in a warmed tortilla and add a heaping tablespoon of the onion/cilantro mixture. Squeeze some lime over the meat and then a tablespoon of the puréed sauce. Repeat to make 8 tacos.

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Mario Batali counts 25 restaurants, 11 cookbooks, numerous television shows and the 50,000-square-foot Eataly marketplace among his ever-expanding empire of deliciousness. His latest book is "America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers" (Grand Central Life & Style, 2014).

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