Symon reminds us that the flavorful skirt steak is one of the best values at the butcher shop. A hot grill allows you to get a great sear on the meat without pushing it past medium-rare, he says, and don’t forget to thinly slice the meat against the grain for the most tender results possible. “I like my tacos on the spicy side, so I load them up with plenty of sliced jalapeño and garnish with a squeeze of fresh lime, cilantro and pickled red onions,” he writes.
Grilled Skirt Steak Tacos with Pickled Red Onions
Note: To make puréed chipotles, blend the entire contents of a 12-ounce can of chipotles in adobo sauce in a blender. What isn’t needed can be jarred and refrigerated for up to 3 weeks.
— Michael Symon
1 tablespoon puréed chipotle in adobo sauce (see note)
1 tablespoon packed light brown sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon kosher salt
Juice of 1 lime, plus 2 limes sliced into small wedges
2 pounds skirt steak, trimmed of silver skin
1 package corn tortillas (about 12)
1 bunch cilantro, coarsely chopped
1 jalapeño, thinly sliced into rounds
Pickled red onions (see recipe)
In a small bowl, mix to combine the chipotle purée, brown sugar, coriander, cumin, salt and lime juice. Pat the skirt steak dry with paper towels, place in a zip-top bag, add the chipotle marinade and toss the meat inside the bag to coat. Marinate in the refrigerator for 1 to 2 hours. Remove the meat from the bag and discard the marinade.
Prepare and preheat your charcoal grill to high. Place the skirt steak on the grill and cook until medium-rare, about 3 minutes per side.
Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the meat against the grain and serve with warm or slightly charred corn tortillas, cilantro, jalapeño, pickled onions and lime wedges. Serves 6.
Pickled Red Onions
1 pound red onions, halved and thinly sliced
White wine vinegar
Sugar
Kosher salt
2 garlic cloves
1 tablespoon whole black peppercorns
1 tablespoon coriander seeds
1/2 tablespoon dried red pepper flakes
1 teaspoon yellow mustard seeds
1 fresh bay leaf
Pack the onions into a 1-quart Mason jar. Fill the jar with cold water, leaving 1/2 inch of air space at the top. Pour the water from the jar into a measuring cup (use a spoon to keep the onions in the jar) to calculate its volume. Discard half the water and replace with an equal quantity of vinegar. Add 2 teaspoons sugar and 2 teaspoons salt for every 1 cup liquid.
In a small nonreactive saucepan, combine the vinegar mixture, garlic, peppercorns, coriander seeds, red pepper flakes, mustard seeds and bay leaf. Bring to a boil over high heat and cook for 2 minutes. Carefully pour the hot liquid over the onions in the jar, seal and refrigerate for up to 1 month. Makes 1 quart.
— From "Michael Symon's Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace" by Michael Symon and Douglas Trattner (Clarkson Potter, $30)
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