Food Network star and restaurateur Mario Batali has a new book, "Mario Tailgates NASCAR Style," which specializes in Southern-style grill favorites. Anyone who loves to tailgate will be sure to find something they like in this cookbook.
Check out Batali's recipe for Skirt Steak Asada Tacos below.
Skirt Steak Asada Tacos
2 tablespoons extra-virgin olive oil
1 medium yellow onion, coarsely chopped
2 medium poblano peppers, cored, seeded and cut into thin strips
4 cloves garlic, coarsely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
6 canned plum tomatoes, drained
1 teaspoon salt, plus more for grilling
2 pounds skirt steak
1 medium red onion, finely chopped
1 bunch chopped cilantro to yield 1 cup
¼ cup freshly squeezed lime juice (2 to 3 lines)
8 soft corn tortillas
3 limes cut into wedges for serving
At home place a skillet, preferably cast iron, over medium-high heat. Add the olive oil and when it gets hot, add the yellow onion and pepper, and cook until they soften, about 8 minutes. Add the garlic, chili powder and cumin, and cook 1 minute more. Add the plum tomatoes and salt, reduce the heat to medium-low and cook 5 minutes more.
Transfer the mixture to a blender or food processor fitted with the metal blade and pulse until just smooth.
Place the skirt steaks in a resealable plastic freezer bag and add half the puree, making sure they are completely coated. Keep refrigerated or in a cold ice chest for up to 72 hours.
When you're ready to grill them, salt the steaks and grill them over medium-high heat, turning once, until they are a deep, rich brown on both sides, about 9 minutes. Transfer the steaks to a cutting board and let rest.
Meanwhile, in a medium bowl, mix together the chopped red onion, cilantro and lime juice.
Cut the steaks into ½-inch slices. Put a few slices in a warmed tortilla and add a heaping tablespoon of the onion-cilantro mixture. Squeeze some lime over the meat and then a tablespoon of the pureed sauce. Repeat to make 8 tacos.
Eat and smile.