Time: 5 hours 15 minutes
Complexity: easily
Servings: 12

Skirt steak is a relatively inexpensive cut that's perfect for everyday cooking. Being quite tough, it pairs well with marinades, which also adds flavor. Make tacos with grilled skirt steak, avocado, pineapple salsa, tomatillo sauce, and fresh cheese. All the ingredients have their own unique flavor and texture, and they pair perfectly together.

Ingredients:

Taco

• 1 skirt steak weighing 700 g.
• 0.5 cups extra-virgin olive oil
• 0.5 cup soy sauce
• 1/4 cup honey
• 4 large cloves garlic, crushed
• 12 corn tortillas
• 2 Hass avocados, each cut into 12 wedges
• Tomatillo sauce
• Pineapple salsa
• Crumbled queso fresco cheese
• Fresh coriander leaves, for serving
• Special equipment: charcoal grill

Tomatillo sauce

• 700 g tomatillos
• 3 jalapeños
• 2 cloves garlic, finely chopped
• 2 tbsp chopped fresh cilantro
• 0.5 tsp ground cumin
• Juice of half a lime

Pineapple salsa

• 2 cups diced pineapple
• 1/3 cup chopped fresh cilantro
• 1/4 cup chopped red onion
• 1/4 tsp ground cumin
• 1 jalapeño, chopped
• Juice of 1 lime

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, tortilla, Pineapple, salsa sauce, ground cherries, Avocado, soy sauce, honey, lime, cumin

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Preparation:

Step 1
• Place the steak in a shallow glass baking dish. In a small bowl, combine the olive oil, soy sauce, honey, garlic, 1.5 teaspoons of salt, and 1 tablespoon of black pepper. Pour the marinade over the steak. Cover and refrigerate for at least 4 hours, turning the steak occasionally.
Step 2
• Preheat a charcoal grill to indirect heat (rake all coals onto one side of the grill). Heat the grill to medium-high heat.
Step 3
• Remove the steak from the marinade. Grill the steak over direct heat, moving it to the cooler side if necessary, covered, for 4–5 minutes per side for medium-rare. Let rest for 10 minutes. Slice across the grain into slices approximately 0.5 cm thick.
Step 4
• Meanwhile, place the corn tortillas flat on the grill grate for about 15 seconds per side.
Step 5
• Place 2 strips of steak and 2 slices of avocado on each tortilla. Top each taco with tomatillo sauce and pineapple salsa. Sprinkle with queso fresco. Garnish with cilantro leaves.
  
  Pineapple salsa:
  Yield: 2.5 cups
  
  In a medium bowl, combine pineapple, cilantro, red onion, cumin, jalapeño, lime juice, salt and black pepper to taste.
Step 6
• Tomatillo sauce:
  Yield: 2 and 1/4 cups
  
  Peel the tomatillos and rinse under cool water. Place the tomatillos and jalapeños in a saucepan, cover with water, bring to a boil, and cook until softened but not falling apart, 5–8 minutes. Transfer to a colander (leave the water in the saucepan) and rinse under cold water to stop the cooking process.
  
  Place the jalapeño, garlic, cilantro, cumin, lime juice, 1.5 teaspoons salt, and 1/4 cup water from the saucepan in a blender. Blend for 5 seconds. Add the tomatillos and blend until smooth.

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