Skirt Steak Tacos
Spice up your taco game with this Skirt Steak Taco recipe developed by Adam McKenzie from This Jew Can Que.
¼ C frozen orange juice concentrate
¼ C adobo chiles in sauce
Juice of one orange, lemon and lime
¼ C cilantro leaves and stems
¼ small yellow onion, roughly chopped
½ jalapeno, roughly chopped
4 cloves garlic, crushed
2 TBSP soy sauce
2 TBSP Worcestershire sauce
2 TBSP brown sugar
2 TBSP olive oil
2 TBSP water
1 TSP coarse kosher salt
Combine all marinade ingredients in a bowl. Stir briefly and transfer to the vessel of a blender.
Blend on high until well combined and smooth.
Return marinade to bowl, and place skirt steak in bowl, mixing to cover well. Let marinade at least 2 hours, but preferably overnight.
I like to cook my skirt steak in a sous vide bath before grilling, but you can also cook it hot and fast over a charcoal or gas grill until it reaches serving temperature.
If sous vide: Remove steak from marinade and place in a vacuum sealer bag. Seal to remove air and place in a water bath with a sous vide machine set to 130*. Cook for 90 minutes, but you can cook it longer (up to 5 hours) to increase tenderness.
For both hot & fast or sous vide finish: remove from bag/marinade and pat dry with a paper towel. Cook on a grill, preheated to at least 400* (the hotter the better) and grill for 2 minutes per side, rotating to get good grill marks.
Let rest and then slice thinly against the grain.
Serve on warmed tortillas with grilled peppers and onions, homemade guacamole and cojita cheese
Watch below for a video demonstration: