Salsa Verde Grilled Steak Tacos
Print RecipeServings: 4 servings
Grill up the Salsa Verde Marinated Skirt Steak, be sure to get some char on it to enhance the flavor! Slice it up and serve the tacos with some of the Chipotle Lime Slaw! So Good!
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Salsa Verde
- 15 ea Tomatillos (approximately 4 cups pureed) - grilled or boiled
- ½ cup White Onion - minced
- 3 ea Hatch Chiles - medium spiced
- 2 ea Limes - juiced
- ⅓ cup Cilantro - chopped
- ½ tsp Granulated Garlic
- ½ tsp Kosher Salt
Steak
- 2 lb Skirt Steak - fat trimmed as desired
Cilantro Lime Slaw
- 2 cups Green Cabbage - shredded
- 1 cup Red Cabbage - shredded
- ¼ cup Red Bell Pepper - cut into ⅛ x 1" strips
- ¼ cup Carrot - shredded
- 3 tbsp Cilantro - chopped
- 1/2 cup Mayonnaise
- 1 tsp Cholula Chipotle Hot Sauce - 2 tsp gives a nice heat! Be adventurous!
- ½ ea Juice from Lime
- ¼ tsp Kosher Salt
- ¼ tsp Granulated Garlic
- ¼ tsp Granulated Garlic
- ½ tsp Ancho Chile Powder
Instructions
Preparing the Salsa Verde
- If using fresh hatch chiles, char blister them to remove skin.Place the charred chiles in a bowl covered with plastic wrap and let steam for 15 minutes.Remove the skin from the chiles, remove seeds and dice into 1/4" pieces.Reserve to add to salsa.
- Grill or boil the tomatillos until they are tender.
- Puree the tomatillos until they are smooth. Leave chunky if you like.
- Mince the white onion.Add to the pureed tomatillos.
- Mince the cilantro and add to the salsa.Add the diced hatch chiles.
- Squeeze the lime juice into the salsa.
- Add remaining spices, granulated garlic and kosher salt.Mix to combine. Reserve salsa until ready to marinate the skirt steak.Enjoy some Chips and Salsa while you are grilling the Skirt Steak!
Trim the Skirt Steak
- Remove any unwanted fat from the skirt steak.
- Place the steak in a gallon resealable bag. Add 2 cups of salsa verde to the bag. Seal the bag and massage the steak to coat the meat.Marinate the steak 6-8 hours but overnight works as well.
Chipotle Lime Slaw
- Shred the green and red cabbages into 1/4" sized pieces.
- Shred the carrots.
- Cut the red bell pepper into strips.Place cabbage, carrots and red bell pepper in a bowl. Reserve until the aioli is prepared.
- Chop the cilantro.
- Prepare the Cilantro Lime Aioli
- In a bowl combine the mayonnaise, Cholula Chipotle Hot Sauce, Cilantro, and the remaining spices.Mix well to combine.Add to the bowl with other slaw ingredients.Mix well to combine. Allow to sit at room temperature for 20 minutes or so to allow cabbage to break down somewhat. Serve over the grilled skirt steak in corn tortillas.
Grill the Skirt Steak
- Preheat your grill to a high heat.
- Remove the majority of the salsa marinade from the steak.Season with kosher salt and black pepper.
- Oil your grill grates to ensure the steak releases easily form the grill when it is time to flip the steak.
- Grill the steak to develop a nice char on both sides. Cook to desired temperature. Medium 130-135° FRemove from the grill and let sit for 10 minutes to retain juices.
- Slice skirt steak across the grain. Cut the steak into 2" sections with the grain then slice across the grain into 1/8" to 1/4" thick slices.Serve on heated corn tortillas topped with more Salsa Verde and Chipotle Lime Slaw. Don't forget the Limes!Enjoy!
