Recipe: Marinated Skirt Steak Tacos (Tacos de carne asada)

MARINATED SKIRT STEAK TACOS
(TACOS DE CARNE ASADA)

"I took all the flavors I love to pair with steak-mustard, lime juice, Worcestershire sauce, and more-and blended them to create this simple marinade. Skirt is my cut of choice, because it's full of flavor and has a tender texture with just a touch of lovely chew."



FOR THE STEAK:
1/3 cup coarsely chopped fresh cilantro
1/2 small red onion, roughly chopped
1/2 medium fresh jalapeno chile, including seeds
1 medium garlic clove, peeled
1 tablespoon freshly squeezed lime juice
1 tablespoon olive or vegetable oil
1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
2 pounds trimmed skirt steak, cut width-wise into 3 or 4 pieces
FOR SERVING:
12 warm corn tortillas
Lime wedges
Chopped white onion
Chopped fresh cilantro
Your favorite salsa.

TO PREPARE THE STEAK:
Combine all the ingredients, except the steak, in a blender jar, and blend until fairly smooth. You might have to pulse at first and prod the marinade with a spoon to help it blend.

Put the steak in a large bowl and pour in the marinade. Rub the marinade onto the steak with your fingers to make sure it's well coated all over. Cover the bowl with plastic wrap and refrigerate it for at least 1 hour or up to 3 hours.

WHEN READY TO COOK:
Preheat a grill or heavy skillet over high heat. Cook the steak, in batches if necessary, turning it over once, until both sides are well browned and the steaks are cooked to your liking, about 4 minutes per side for medium rare. Let the steaks rest on a plate for about 3 minutes, then cut them against the grain into slices, then again into small pieces.

TO SERVE:
Serve alongside 12 warm corn tortillas with lime wedges and top with chopped white onion, chopped cilantro, and your favorite salsa.

Makes 12 tacos
Source: Tacos, Tortas, and Tamales: Flavors from the griddles, pots, and street-side kitchens of Mexico by Roberto Santibanez