Skirt Steak Street Tacos Recipe
- Prep Time: 2 Hour 20 Minutes
- Cook Time: 6 Minutes
- Total Time: 2 Hours 26 Minutes
- Yield: 12-14 Mini Tacos
Created by Chef Kelsey Murphy
Ingredients
Skirt Steak Street Tacos
- 2lb skirt steak
- 1/2c olive oil
- 1/4c soy sauce
- 3T brown sugar
- 5 cloves garlic, minced
- 1/4c lime juice
- 2 packets, Ortega Street Taco seasoning
Poblano Crema
- 3 poblano peppers
- 1/2c cilantro, leaves and stems
- 3 cloves garlic
- 2T lime juice
- 1tsp onion powder
- 1/2tsp cumin
- 1/2 tsp coriander
- 1/4tsp dill weed
- 1tsp salt
- 1c sour cream
Directions
Skirt Steak Street Tacos
- Place oil, soy sauce, sugar, garlic, lime juice, and seasoning packets into large zip top bag. Add skirt steak and allow to marinate 2-8hours.
- Preheat grill to 450deg. Remove steak from marinade and place on grill, cooking 3 minutes per side, or until desired temperature.
- Rest 10 minutes prior to slicing. Slice against the grain into thin slices or into bite-size cubes.
Poblano Crema
- Char peppers over open flame until charred on all sides. Place into large glass bowl and cover with plastic wrap. Let sit 10-15 minutes. Remove peppers from bowl and remove skin from peppers.
- Rough chop peppers and add to blender or food processor. Add remaining ingredients to same blender or food processor and blend until smooth.
Tips
Pair with your favorite Ortega taco shells or tortillas.
