Grilled Skirt Steak Tacos With Roasted Poblano Rajas Recipes

Steps:

• Combine onion, cilantro, lime juice, soy sauce, olive oil, brown sugar, oregano, red pepper flakes, and garlic in a large bowl.
• Place steak in a baking pan and pour marinade on top. Cover and refrigerate at least 1 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Grill steak 2 to 4 minutes per side, to desired doneness. Allow meat to rest 5 to 10 minutes before slicing against the grain into 1/4-inch slices.
• Add meat to tortillas and top with your favorite toppings.

Steps:

• Peel, seed, and cut chiles lengthwise into 1/2-inch-wide strips. Set aside. Brush steaks with 1 tablespoon oil. Mix 1 teaspoon cumin and ancho chile powder; rub spice mixture on both sides of steaks. Sprinkle with salt and pepper.
• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add zucchini, poblanos, and green onions; sauté until zucchini is tender, about 2 minutes. Stir in 1 teaspoon cumin. Add cream; boil until slightly thickened, about 2 minutes longer. Season to taste with salt and pepper.
• Heat remaining 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Add both steaks to skillet and cook to desired doneness (about 4 minutes per side for medium-rare). Remove steaks from pan. Let cool 5 minutes. Thinly slice steaks across grain.
• Transfer steaks to platter. Top with poblanos and cilantro.
• Using tongs, char the chile over a gas flame, or place it in the broiler, and turn it occasionally. When chile is blackened all over, enclose it in a paper bag for 10 to 15 minutes to allow the chile to steam, which loosens the skin. Using your fingers or the back of a knife, remove the blackened skin from the chile.

Steps:

• To make the marinade: Combine the lime juice, garlic, salt, beer and meat in a large zip-top bag. Close the bag and shake it to coat the meat. Marinate at least 4 hours or overnight.
• To make the rajas: Char the chiles directly over a gas or electric burner, under a broiler, or on a very hot outdoor grill. Place in a plastic bag for 5 minutes and gently remove the skins, seeds and stems. Slice the chiles into 1/4-inch strips.
• In a medium saute pan over medium-high heat, saute the onion in the oil and butter until golden brown, about 5 minutes. Stir in the garlic and chile strips.
• Saute for 5 minutes.
• Remove the steak from the marinade, and dry with paper towels. Brush both sides of the steaks with the oil.
• Preheat the oven to 350º. Preheat a gas grill or indoor grill to high.
• Place the steak on the hottest part of the grill. Grill the steak turning once, for about 4 to 6 minutes per side for medium-rare, longer if desired.
• Let the steak rest for 10 minutes, then cut into thin strips across the grain, then into 3 to 4-inch pieces.
• Arrange the tortillas into two stacks of six. Wrap each stack in foil, and heat them in the oven for 5 to 10 minutes or until heated through and pliable. If the tortillas are dry, wrap them in a slightly damp paper towel before wrapping in foil.
• To serve, place a few slices of meat into each warm tortilla, top with rajas, pico de gallo and guacamole.