Good Morning America Recipes

Mario Batali's Skirt Steak Asada Tacos

From 'Mario Tailgates NASCAR Style'

Batali
|
Servings:4
Difficulty: Easy
Cook Time: min

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.

Ingredients

  • 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 cilantro (to yield 1 cup), chopped
  • 1/4 cup freshly squeezed lime juice (2 to 3 limes)
  • 8 soft corn tortillas
  • 3 limes, cut into wedges for serving
  • Cooking Directions

    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 1/2-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.

    Recipe Summary

    Main Ingredients: steak, chili powder, poblano peppers, lime

    Course: Dinner, Lunch, Main Course


     
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