Chipotle Steak Tacos
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Chipotle Steak Tacos
INGREDIENTS
1 Lb. Skirt Steak
1/4 Cup Patricia and Paul Chipotle Olive Oil
3 Tbsp. Patricia and Paul Espresso Dark Balsamic Vinegar
1 Tbsp. Brown Sugar, packed
2 Tbsp. Worcestershire sauce
1 Tsp. Dijon Mustard
2 Cloves of garlic, finely minced
Kosher salt and freshly ground black pepper
TOPPINGS
1 Large Avocado, cut into thin slices
Cup Salsa
Sour Cream or Greek Yogurt
1 Bag shredded coleslaw mix
1 Cup shredded carrots
3 Green onions, sliced thin
1/2 Cup Rice wine vinegar
2 Tsps. Sugar
8 Corn tortillas
Lime Wedges
DIRECTIONS
1) In a large bowl, casserole dish or measuring cup, mix the olive oil, balsamic vinegar, brown sugar, Worcestershire, Dijon mustard, minced garlic and a large pinch of salt and several grinds of black pepper. Put the meat in a large zip lock bag and add the marinade. Seal the bag and make sure the meat is completely coated in marinade. You can also just add the meat to the casserole dish or bowl and flip several times to make sure it is coated. Put in the refrigerator for a couple of hours or up to overnight. Flip the meat a couple of times while marinating. Bring to room temperature before cooking. Drain off the marinade and put it in a small pot. You are going to boil this to make a sauce. Dry the meat with paper towels before grilling. Season with salt and pepper.
2) Make the shredded coleslaw topping. Mix the carrots, green onions, and coleslaw mix in a large bowl. In a measuring cup, mix the rice wine vinegar and sugar until sugar dissolves. Add to the coleslaw mix and toss. Season with salt and pepper and toss again. Put to the side until ready to serve.
3) Heat your grill to medium high. If you are using a grill pan at home, heat it over a medium high heat. Spray with cooking spray or rub down grates with oil to prevent sticking.
4) Grill the meat on one side until dark brown grill marks form (3-5 minutes) and flip the meat. Cook for another 2-3 minutes for medium. Decrease or increase cooking time to get the temperature you prefer.
5) Remove the meat and put on a cutting board and let rest, covered with foil, for 10 minutes.
6) While the meat is resting, grill off the tortillas. About 30 seconds to one minute on each side should do it. Place it on a plate.
7) Slice the meat against the grain. This is very important to ensure the meat is tender. If you slice it with the grain, the meat will be chewy.
8) Serve the meat on the platter. Drizzle with the marinade you have cooked and boiled. Have the coleslaw, avocado, salsa and sour cream or yogurt in bowls ready to add to your tacos. Serve with lime wedges.
Recipe by MyCuratedTastes