SKIRT STEAK AND POBLANO PEPPERS TACOS
SKIRT STEAK AND POBLANO PEPPERS TACOS
Servings: 12
Ingredients
For the steak:
- 1 1/2 pounds skirt steak , trimmed
- juice from 2 limes
- 1/4 cup vegetable oil
- 2 tbsp Worchestershire sauce
- 1 tsp garlic powder (or 3 garlic cloves, minced)
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
Other:
- 1 poblano peppers
- 2 red peppers
- 1 large onions , sliced into 1/2 inch thick rounds
- 2 avocados , diced
- 1/2 cup crumbled queso Blanco (or feta)
- blender salsa
- 12 6- inch flour tortillas , or use corn tortillas instead
Instructions
For the steak:
- Combine cumin, garlic, oil, Worcestershire sauce and lime juice in a bowl. Season steak with salt and pepper and place in the bowl. Make sure it is evenly coated in the marinade. Cover and let it sit for 30 minutes.
Grilling:
- Preheat gas grill to high heat.
- Grill poblano and red peppers, covered, until blistered and blackened. Transfer to a bowl and cover with plastic wrap. let them cool and then peel off the skins.Cut into strips of cubes.
- Grill onions for 2-3 minutes per side, until you get grill marks on them.
- Grill steak covered for 4-5 minutes per side for medium rare. Transfer to a cutting board and let it rest for 10 minutes. Slice into thin pieces.
- Warm up tortillas (you can do it on the grill for about 30 seconds, don't burn).
To assemble:
- Add beef, peppers, onions, salsa and avocado to tortillas. Serve.
Nutrition
Calories: 487kcal | Carbohydrates: 59g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 1001mg | Potassium: 559mg | Fiber: 5g | Sugar: 6g | Vitamin A: 720IU | Vitamin C: 36.9mg | Calcium: 121mg | Iron: 4.9mg