Cook 'Em Up Skirt Steak Tacos
These tacos are an amazing way to experience what a real Mexican taco is like. They are also a lot classier than the packet mince stuff you are used to on Tuesday nights.
They are great for large gatherings at home or if you are going camping with a couple of families and y’all are taking turns to cook.
Or if you just have a big family and want a stress-free way to make some really good food. They are great for lunch or dinner. It is easy to prep and easy to times out to make bigger batches.
This recipe has two salsa flavours. A burnt corn and a charred pineapple. You can pick either or have both. Up to you. I like having a variety, but if you don’t have time or can’t be bother just do one option.
For timing you’ll want to get the corn and the pineapple cooked first. You want them to have enough time to cool down so you can make each salsa respectively.
Steak Prepping Tips:
Locate the grain of the meat. Place a small cut (not all the way through. Just a couple of mm's deep) at right angles to the grain ‘Against the grain’ close to one edge of the steak.
By cutting against the grain, we want to cut through the fibers and shorten them, rather than cut in the same direction that they run. This makes it easier to chew through, since a lot of the hard work of breaking up the muscle fibers has already been done for you.
Once the steak is rubbed and cooked you won’t be able to see the grain. This will help you correctly carve the steak.
Give a generous coating of the rub to both sides of the skirt steak. Then place directly on the grill at medium to high heat with the lid down. Will take about 7-8min a side.
