Pepper Steak Tacos with Pico De Gallo

Photo by Brian S.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Salsa

  • 2

    cups seeded, finely diced ripe tomato

  • 1

    cup 1/4-inch-diced red onion

  • 3

    tablespoons finely chopped fresh cilantro

  • 2

    tablespoons fresh lime juice

  • 1

    teaspoon minced serrano chile

  • 3/4

    teaspoon kosher salt

  • Rub

  • 1 1/2

    teaspoons whole black peppercorns

  • 1 1/2

    teaspoons cumin seed

  • 1 1/2

    teaspoons kosher salt

  • 3/4

    teaspoon pure chile powder

  • 3/4

    teaspoon granulated garlic

  • 1 1/2

    pounds skirt steak, about 1/2 inch thick, trimmed of excess surface fat

  • Extra virgin olive oil

  • 12

    corn or flour tortillas (6 to 8 inches)

Directions

Directions: In a medium bowl combine the salsa ingredients. Mix well. If desired, to fully incorporate the flavors, let the salsa sit at room temperature for 1 hour. Using a mortar and pestle or spice mill, crush the peppercorns and the cumin seed. Place in a small bowl and mix with the remaining rub ingredients. Fill a Weber RapidFire Chimney Starter to the rim with mesquite charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and preheat the grill for 10 minutes. Leave all the vents open. Cut the skirt steak into 2 or 3 sections so they fit on the grill. Lightly coat each of the steaks with oil. Season them evenly with the rub. Let the steaks sit at room temperature for 20 to 30 minutes before grilling. Stack 6 tortillas on top of each other and wrap them in aluminum foil. Repeat with the remaining 6 tortillas. Brush the cooking grate clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until lightly charred on the surface and cooked to your desired doneness, 5 to 7 minutes for medium rare, turning once or twice and swapping their positions as needed for even cooking. At the same time, warm the 2 packets of tortillas over indirect high heat for 4 to 6 minutes, turning once. Remove the steaks and tortillas from the grill and let the steaks rest for 2 to 3 minutes (keep the tortillas warm in the foil). Cut the meat across the grain into thin slices. Pile the meat inside warm tortillas and top with the salsa, draining the juices back into the bowl so the tortillas don't get too wet. Serve immediately.

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