19 Aug Skirt Steak and Poblano Chile Tacos

SKIRT STEAK AND POBLANO CHILE TACOS

(with avocado, radish, and red onion salsa)

Sometimes my body tells me I need to eat red meat. It doesn’t just whisper gently in my ear. Nope, it screams at me!  (I loathe that noisy b#tch sometimes.) It doesn’t happen very often, but when it does, I stand up straight and listen.

These skirt steak tacos satisfy the inner beast craving red meat, while still offering a hefty dose of omega-3 healthy fats and metabolism-raising capsaicin. I make these on the BBQ (while drinking margaritas) because it seems like a light, summery meal. However, you can also make these indoors using your broiler and stovetop.

(Serves 4, two tacos each)

INGREDIENTS:
3 poblano chiles
1 lb skirt steak
1 tablespoon high heat sunflower oil
Salt and pepper to taste
The juice of 1/2 lime
8 small corn tortillas, lightly grilled

For the salsa:
7 radishes, halved and thinly sliced
1/2 red onion sliced into thin strips
1 ripe yet firm avocado, cubed
The juice of 1/2 lime
2 tablespoons chopped cilantro

PREPARATION:
1. Preheat the BBQ to high (or the broiler).
2. Cut the chiles in half, lengthwise, leaving the seeds and membrane intact.
3. Place chiles on the BBQ on high heat and cook until the skin is charred and black, turning as needed. Approximately 5 minutes.
4. Place the chiles in a bowl and cover with a kitchen towel to steam while you cook the steak.
5. Brush the steak with sunflower oil. Season with salt and pepper. Grill on high heat 3 minutes per side. Remove from the grill and let rest 10 minutes before slicing.
6. Remove the blackened skin of the chilis and slice into thin strips. (The seeds and the inner membrane that holds the seeds are good for you, so don’t discard them.)
7. To make the salsa, toss radishes, onion, avocado, cilantro, and the juice from 1/2  lime in a small bowl.
8. Thinly slice the skirt steak against the grain. Squeeze 1/2  lime over the meat.
9. Fill the grilled tortillas with steak, poblano chiles, and a spoonful of salsa.

This dish is light, healthy, and delicious, while still taming my inner beast (or at least the one that occasionally screams for beef.)

Live Young,

Darnell 🙂