Mario Batali's Skirt Steak Asada Tacos
From 'Mario Tailgates NASCAR Style'
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.
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.