Yield: Makes 18 tacos
Often featured in fajitas, skirt steak is perfect for tacos, too. Because of the meat’s striations, it slices into bits that have the perfect amount of tenderness, chew, and caramelized nubbins. Tangy pickled onion and salsa verde are the perfect accompaniments.
Looking at a raw skirt steak, it’s easy to see the lines of fat within the striations of meat. Don’t try to remove it. The fat adds flavor and bastes the meat as it melts away during cooking.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Luckily, I read the previous review and reduced the water to 1 cup for the salsa verde. Turned out just right.I thought the meat was bland, but the other flavors filled in. That said, this is a pretty good recipe. My wife and I enjoyed it. The pickled onion, salsa verde, and cheese were very tasty and would work well in other dishes.
The meat got rave reviews and we loved the pickled onions. The salsa verde makes a lot and mine turned out soupy with 1.5 cups of water-- I might add 1 cup and see if you need more.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?