Skirt Steak Tacos with Chili Rub, Fresh Pico de Gallo and Avocado Creme

What to fill those fresh tortillas with? Well, with my new mini Weber grill we decided on skirt steak. No recipes needed for the rest of the taco fillings- just play with seasonings and it always turns out good.


For the Skirt Steak Marinate:
Generously Season the steak with kosher salt and pepper on both sides.

- Unfortunately I didn't exactly measure out the seasonings but for 1lb of skirt steak they are about:
1/2 tsp of Ancho Chili Powder
1/2 tsp of Smoked Spanish Paprika
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Chili Powder
1/4 tsp Crushed pepper flakes if you like it spicy

Just sprinkle the top of the steak with this mix- and then put into a ziplock bag with:
1/4 cup olive oil
Juice of 1 lime

Marinate for about 2 hours or up to 6 hours.

When you are ready to grill outside or on your grill pan make sure to dry off meat with paper towels!! Again, add more salt and pepper, then grill for about 5 minutes on each side for Medium Rare and let sit for 10 min before slicing across the grain.

Pico de Gallo
Fresh Ingredients are the key!

Pint of cherry tomatoes- halved or quartered
1/2 large red onion diced
juice of 1 lime
Kosher salt and pepper to taste
2 Tbs chopped cilantro
1/2 jalapeno, seeded and diced
1 Tbs olive oil

Keep tasting this one as you go along to adjust heat and seasonings...I used to not taste my food when I started cooking- totally relying on cookbooks that they should work out perfectly. After a few disappointing recipes the best advice I have so far is to taste your food. I'm still scared to taste it sometimes but it really makes all the difference.

Avocado Creme

I love guacamole but on tacos I wanted something creamier. Putting avocados in the food processor totally works out and you can add as many jalapenos as you want.

2 Ripe Avocados, halved and removed from skins
2 Tbs water
Juice from 1 lime
1/2 seeded jalapeno- diced
1/4 red onion- chopped
Put all ingredients in a food processor or blender and whip until smooth. Add Salt and Pepper to taste.

To make ahead of time, store creme in a bowl with plastic wrap touching the top of the mixture to keep all air out. This really keeps it from turning brown. You can also add the juice of a lime on the top if you don't want to cover it for a long time.

This is my dog Odin throughout the entire cooking endeavor ...

and now we have Steak Tacos!

again...the growlers of beer don't help the final presentation but I must admit the tacos were really delicious!