Skirt Steak Tacos

Cinder Grill Skirt Steak Taco Avocado Recipe

Meat

Skirt Steak Tacos with Tomato Salsa and Avocado Crema

Take “Taco Tuesdays” to a whole new level with this vibrant dish. A rich spice rub lends smoky subtlety to the skirt steak, which is complemented by both a smooth and creamy avocado spread and a punchy homemade salsa. Blue corn tortillas add a pop of color contrast and can be found in specialist stores (but regular corn tortillas will taste just as delicious).

Cinder Grill Skirt Steak Taco Avocado Recipe

Cinder Grill Skirt Steak Taco Recipe

SERVES 3-4 (9-12 tacos)

Ingredients

FOR THE STEAK

1 lb skirt steak (~1/3 inch thick)
1 tsp cocoa
1 tbsp cumin
1 tbsp smoked paprika
1 tsp chipotle powder (or chili powder)
Salt

FOR THE SALSA

2 cups mixed cherry tomatoes, chopped
¼ cup fresh cilantro, finely chopped
1 shallot, thinly sliced
2 chilis, thinly sliced
1 tbsp red wine vinegar
2 tbsps olive oil
¼ tsp sugar
Pinch of salt

FOR THE CREMA

1 large avocado
½ cup sour cream
1 lime, juiced
Pinch of salt

TO SERVE

9-12 corn tortillas

METHOD

Cut the steak into two equal pieces and season well with salt. Mix together the spices in a small bowl, then rub evenly into the meat. Set your Cinder device to your desired temperature (133°F is recommended for medium rare) and place the steaks in the grill.
Combine all the salsa ingredients bar the tomatoes and cilantro in a bowl and let stand.
Carefully remove the stones from the avocado and scoop the flesh into the bowl of a food processor. Add the rest of the crema ingredients and blend until completely smooth.
Heat a pan over a medium-high flame and warm the corn tortillas for a minute each, flipping once. Keep warm in a clean tea towel.
Once the steaks have come up to temperature, remove them from the grill, wipe the plates clean, and set your device to sear mode. Brush the hot plates with a little canola oil and return the steaks to the grill, searing until browned.
To bring the spread together, thinly slice the steaks and pile onto a large platter, alongside the warmed tortillas. Stir the chopped tomatoes and cilantro into the salsa and serve in one bowl, with the avocado cream in another.

Note: Your Cinder keeps food warm but don't leave the steak for more than two hours at its target temperature.

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