Grilled Skirt Steak with Homemade Corn Tortillas, Grilled Tomatillo Salsa, and Cilantro

TOTAL TIME: 44 min
Prep: 40 min
Inactive Prep: --
Cook: 4 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1/2 cup freshly picked cilantro leaves
  • Lime Creme Fraiche
  • 2 cups creme fraiche
  • 2 limes, juiced and zest of 1 lime
  • Kosher salt and freshly cracked black pepper
  • Corn Tortillas
  • 2 cups masa harina
  • 3 tablespoons lard, plus more for cooking
  • 1 1/2 cups hot water
  • For plating the "build your own taco"
  • 3 corn tortillas
  • 1 skirt steak, cut in half and sliced on the bias
  • 2 tablespoons tomatillo salsa
  • 2 tablespoons lime creme fraiche
  • 1/2 cup freshly picked cilantro leaves
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the steak:
Preheat a grill over high heat.

Season both sides of the steak with salt, sugar, cayenne, sweet paprika, coriander seeds and a drizzle of extra-virgin olive oil. Rub into the steak and set aside to come to room temperature.

Put the seasoned steak onto the hotter part of the grill and sear for about 2 minutes. Flip and cook for another 2 minutes for medium-rare. Remove the steak from the grill to a cutting board and set aside to rest.

For the tomatillo salsa:
Add the tomatillos, shallot, garlic head, jalapenos, extra-virgin olive oil and salt, to taste, to a bowl. Toss to combine and put them onto the grill to char, about 2 minutes. Flip and continue to char on the other side, another 2 minutes. Remove them from the grill and add them to a bowl. Once cool enough to handle, remove the garlic cloves from its husk. Add some olive oil, lime zest and juice, and cilantro leaves and toss to combine. Set aside until cool to room temperature. Add the mixture to a blender and puree until slightly chunky. Taste and season with salt and pepper, to taste, if needed.

For the Lime Creme Fraiche:
To a small bowl, add the creme fraiche, lime zest and juice, and salt and pepper, to taste, and whisk to combine. Taste and season, if needed. Set aside.

For the corn tortillas:
To a medium bowl, add the masa harina, lard, and water. Stir until the mixture forms a ball. Set aside to rest briefly.

Put 2 pieces of waxed paper between a tortilla press. Put a small golf ball-sized piece of tortilla dough onto the waxed paper and press to flatten. Add a tablespoon of lard to a heated cast iron pan over medium heat and swirl to melt. Remove the tortilla from the waxed paper and add it to the pan. Allow it to cook until slightly toasted on the bottom and the edges start to curl. Flip and cook for a brief moment. Remove to a plate. Repeat with remaining dough.

For plating each of the "build your own taco" plate: Put 3 tortillas onto each plate. Add some of the sliced steak and top with some of the tomatillo salsa. Serve the lime creme fraiche and the cilantro leaves on the side.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 5 reviews

  • on September 02, 2014

    Flag

    Amazing!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 24, 2013

    Flag

    super

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 16, 2012

    Flag

    It is the best skirt taste I have ever tasted!!! I was doing the dance when I cut into the meat ready to plate. The tomatillo sauce ..wow just added the right roasted taste with that hint of lime that complimented the cilantro and creme frachier ...oh and the homemade tortillas.. WOW..I never mad e them but it there is NO way you can eat this meal with store bought tortillas..YUMMMMMMMMM 10+++++++++++++++ daugter even licked her plate and she hates tortillas.. and never eats meat with that pink red color..IT WAS PERFECT.. thank you for sharing it..LOVE LOVE..

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.