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.
Cook 'Em Up Skirt Steak Tacos
Superchef
20 minutes
30 minutes
Cook "Em Up
Ingredients
1kg Skirt or Flank Steak
Olive Oil 2 Tbps
Lanes BBQ Fiesta Rub 2-3 Tbsp
1 Purple Cabbage
1 Carrot
1 Cup Mayonnaise (We like Best Foods or Hellmans)
1 Corn on the Cob
1/3 Pineapple
1 Onion
1 Bunch Coriander
1 Pack 6" La Banderita Tortillas (12)
Smoked Salt
Smoked Pepper
Directions
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Wrap corn in foil with a knob of butter and season with smoked salt and pepper
Place the corn straight on the grill, lid down and cook for 15 minutes. Turning every 5 minutes to make sure at least 3 sides of the corn gets charred.
(If you are doing this at home and your BBQ grill doesn’t have a lid. Place a stainless steel bowl over the corn. This will replicate the Weber cooking effect you want.While the corn is cooking peel the skin off the pineapple and slice into about ½’ thick slabs.
Start prepping your slaw, cut your purple cabbage into quarters. Slice out the core and shred as fine as you are comfortably able. Place in a bowl.
Peel your carrots and grate with a fine to medium grater. Add the carrot to the cabbage mixture.
Dress with the mayo but do not season yet. (Salt this early to draw out the water content from the cabbage and carrot. Making it sloppy and wet.)
Your corn should now be ready, . Pull it off and open it up to let it cool. Place the pineapple straight on the grill. About 1min a side. You just really want to get some char on each side, not turn it into mush. Pull it off and cool.
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Trim any sinew/silver skin visible on the surface of the steak. Give a generous coating of the rub to both sides of the steak.
Place directly on the grill at medium to high heat with the lid down. This will take about 7-8min a side.
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Cut the corn into manageable sizes and take the kernels off. Put into a mixing bowl.
Dice the pineapple about the same size as a corn kernel and put into another mixing bowl. (Don’t forget to flip the steak while you're focusing on this).
Dice the Spanish onion as fine as you are able and split it evenly between the corn and the pineapple.
Roughly chop the coriander and split it also between the corn and pineapple. Mix each salsa and place in separate serving bowls ready for the table.
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When steak is cooked. Take off and rest on a plate, loosely covered in aluminum foil for about 10minutes.
While steak is resting wrap the tortillas in foil and place on BBQ with lid down at a low to medium heat. 2-3 min a side.
Slice your steak into thin strips against the grain.
Transfer all ingredients onto a serving board or individual serving dishes. Don’t forget to season your slaw at this point. Just some salt and pepper to taste.
Put the slaw down on the tortilla first. Then a couple of slices of the steak, then about a tablespoon of the salsa of your choice. Finish with a squeeze of lime.
Build and enjoy!