Grilled Skirt Steak with Guacamole and Rajas

Name: Grilled Skirt Steak with Guacamole and Rajas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 ripe avocados; 8 10-inchs (10-inch) flour tortillas; 59 milliliters fresh cilantro leaves, chopped; 1 teaspoon medium clove garlic, minced (about; 1 Tbsp jalapeño, stemmed, seeded, chopped (about; 2 Tbsps fresh juice from about 2 limes, plus 1 quartered lime for garnish; 4 servings Kosher salt and freshly ground black pepper; 2 whole poblano peppers; 8 smalls radishes, ends trimmed, thinly sliced; 454 grams skirt steak, trimmed of any fat or silver-skin

You can never have too many main course recipes, so give Grilled Skirt Steak with Guacamole and Rajas a try. Watching your figure? This dairy free recipe has 776 calories, 39g of protein, and 33g of fat per serving. This recipe serves 4. This recipe covers 40% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. This recipe is typical of Mexican cuisine. If you have 4 onion, juice from 2 limes, jalapeño, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Cut the skirt steak into four equally sized portions. Season both sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Skirt Steak

Add 1 tablespoon lime juice to a small baking dish, add the skirt steak, tossing it in the juice. Set aside for ten minutes, flipping the pieces halfway through.

Ingredients you will need

Skirt Steak

Lime Juice

Juice

Equipment you will use

Baking Pan

Meanwhile, adjust rack to four inches below broiler element. Preheat broiler to high.

Equipment you will use

Broiler

Place the poblanos on a sheet pan wrapped in aluminum foil, and set under the broiler. Cook until charred on top, 3 to 4 minutes. Flip char on the other side, another three to four minutes.

Ingredients you will need

Poblano Pepper

Equipment you will use

Aluminum Foil

Broiler

Frying Pan

Transfer peppers to a medium bowl, cover tightly in plastic wrap, and let steam for ten minutes.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Bowl

Remove blackened skin with your fingers.

Cut off the stems, remove the seeds, and then cut the flesh into 1/4-inch wide strips.

Ingredients you will need

Seeds

Remove the skirt steak pieces from the dish, and use a paper towel to dry the pieces.

Ingredients you will need

Skirt Steak

Equipment you will use

Paper Towels

Place the pieces on the sheet pan and set underneath the broiler. Cook until browned on the top, 3 to 4 minutes, rotating the pan halfway through. Flip the steaks and brown on the other side, until thickest part of steak registers 125 to 130°F on an instant read thermometer and surface is well browned, 3 to 4 minutes longer.

Ingredients you will need

Steak

Equipment you will use

Kitchen Thermometer

Broiler

Frying Pan

Transfer to cutting board and allow to rest for 5 minutes.

Equipment you will use

Cutting Board

Meanwhile, plit avocados in half, remove pits, and scoop out flesh into a medium bowl. Mash with a potato masher or large spoon. Stir in the garlic, white onion, jalapeño, and a tablespoon of lime juice. Season with salt to taste.

Ingredients you will need

White Onion

Lime Juice

Avocado

Garlic

Potato

Salt

Equipment you will use

Potato Masher

Bowl

Warm the tortillas on a 10-inch skillet set over medium heat for a few seconds until soft and pliant. Slice steak thinly against the grain. To construct for serving, add a few pieces of sliced steak to each tortilla, and top with rajas, guacamole, and sliced radish.

Ingredients you will need

Steak

Guacamole

Tortilla

Radish

Grains

Equipment you will use

Frying Pan

Serve with lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Ingredients

Servings:

ripe avocados 810-inchs

(10-inch) flour tortillas 59milliliters

fresh cilantro leaves, chopped 1teaspoon

medium clove garlic, minced (about 1Tbsp

jalapeño, stemmed, seeded, chopped (about 2Tbsps

fresh juice from about 2 limes, plus 1 quartered lime for garnish 4servings

Kosher salt and freshly ground black pepper 2

whole poblano peppers 8smalls

radishes, ends trimmed, thinly sliced 454grams

skirt steak, trimmed of any fat or silver-skin

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Flora Springs Napa Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 18 dollars.