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.
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Update: the meat was great. All the parts of the dish worked well together. I agree with previous comments about watery salsa. We had the right weight for the tomatillos but they are just very watery to start with. Fortunately I had made the salsa early in the day and had time to drain it. Otherwise, great leftovers for lunch!
I stumbled across this recipe while browsing through a past seasonal issue of FC. Usually, I search online by ingredient ( in this case skirt steak) and I couldn’t find what I wanted. But, by going and browsing the August/Sept 2015 issue, I got lucky! In fact, doing an ingredient search for skirt steak, this recipe was buried on the 5th page of search results, possible because it is listed as Carne Asada Tacos, rather than skirt steak tacos. Hoping the salsa is ok, I just noticed 2016 review...
Just saying, I’m a librarian and indexing is important! Perhaps your could use a closer look. 🙂
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.
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