With Memorial Day just around the corner, this week is going to be all about summer entertaining. What to serve, what to wear, what to drink, and what music to play. I’ll be sharing my go to tips, and I’d love to hear yours.
Enter this treasured duo. I dug up this oldie but goodie recipe from a very fat and very unorganized binder. I knew it was in there – buried beneath typed out recipes from mom, handwritten ones from my mother in laws, cut outs and print outs of magazines and blogs. Yep, there it was. And it kept coming back out into rotation each and every summer because, well, it worked.
Why? Well, this little skirt steak tacos & grilled salsa combo just happens to be summer entertaining at its finest. The beauty of the salsa is that it can be made days before and just hang out in the fridge until you are ready to go. The skirt steak requires no effort aside from a little oil, salt, and pepper. On the grill it goes. Set out some cute bowls for the fixings, wrap some warmed tortillas in foil, and you’ve got yourself a party.
To drink? Well, we will be sipping on these.
Ole!
- 8 (6-inch) flour tortillas
- 1 1/2 pounds skirt steak
- 2 tablespoons canola oil
- Salt and freshly ground black pepper
- 1/2 head romaine lettuce, thinly shredded
- 1 medium red onion, thinly sliced
- 1 ripe avocado, peeled, pitted, halved and diced
- 2 tablespoons canola oil, plus more for brushing tomatoes
- 2 serrano chiles
- 1 small red onion, coarsely chopped
- 4 cloves garlic, peeled
- 6 plum tomatoes, halved and seeded
- Salt and freshly ground black pepper
- 2 limes, juiced
- 1/4 cup chopped fresh cilantro leaves
- Heat grill to high. Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
- Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
- Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, and avocado.
- Heat grill to high. Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
- Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
- Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.
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Courtney
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Twitter: slos0530
says:
Yum! After grilling the tomatoes and putting them into the processor, how do you keep them from getting too soggy? My salsa ends up being mush… any tips? I’ve never had a Paloma, but I see one in my near future:)
Hi Susan! Huh, well, I feel like the consistency of my salsa is pretty smooth – I guess that could also be described as mush….? Ha! Does yours look like mine pictured? I suppose you could always just ‘pulse’ the blender a few times so that it has more texture and some chunks to it.
Happy cooking!
Twitter: slos0530
says:
Thanks for the idea, I’ll try the “couple of pulses”, I think I go to town on pressing the button and end up with a soup. Either way, this sounds delicious! On a side note, have you ever tried eating at Bliss in Wauconda on Wednesday nights or Sunday morning? Different menu every week and seems like something you’d enjoy- made from scratch and local veggies.