Grilled Skirt Steak Tacos with Pickled Red Onions

By gbvampy1

Ingredients

• 1 1 1 tablespoon puréed chipotle in adobo sauce (see note)
• 1 1 1 tablespoon packed light brown sugar
• 1 1 1 teaspoon ground coriander
• 1 1 1 teaspoon ground cumin
• 1 1 1 tablespoon kosher salt
• 1 2 1 lime, plus 2 limes sliced into small wedges
• 2 2 2 pounds skirt steak, trimmed of silver skin
• 1 1 12) package corn tortillas (about 12)
• 1 1 1 bunch cilantro, coarsely chopped
• 1 1 1 jalapeño, thinly sliced into rounds
• Pickled red onions (see recipe)
• Pickled Red Onions
• 1 1 1 pound red onions, halved and thinly sliced
• White wine vinegar
• Sugar
• Kosher salt
• 2 2 2 garlic cloves
• 1 1 1 tablespoon whole black peppercorns
• 1 1 1 tablespoon coriander seeds
• 1/2 1/2 1/2 tablespoon dried red pepper flakes
• 1 1 1 teaspoon yellow mustard seeds
• 1 1 1 fresh bay leaf

Details

Servings 6

Preparation

Step 1

In a small bowl, mix to combine the chipotle purée, brown sugar, coriander, cumin, salt and lime juice. Pat the skirt steak dry with paper towels, place in a zip-top bag, add the chipotle marinade and toss the meat inside the bag to coat. Marinate in the refrigerator for 1 to 2 hours. Remove the meat from the bag and discard the marinade.

Prepare and preheat your charcoal grill to high. Place the skirt steak on the grill and cook until medium-rare, about 3 minutes per side.

Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the meat against the grain and serve with warm or slightly charred corn tortillas, cilantro, jalapeño, pickled onions and lime wedges. Serves 6.

Pack the onions into a 1-quart Mason jar. Fill the jar with cold water, leaving 1/2 inch of air space at the top. Pour the water from the jar into a measuring cup (use a spoon to keep the onions in the jar) to calculate its volume. Discard half the water and replace with an equal quantity of vinegar. Add 2 teaspoons sugar and 2 teaspoons salt for every 1 cup liquid.

In a small nonreactive saucepan, combine the vinegar mixture, garlic, peppercorns, coriander seeds, red pepper flakes, mustard seeds and bay leaf. Bring to a boil over high heat and cook for 2 minutes. Carefully pour the hot liquid over the onions in the jar, seal and refrigerate for up to 1 month. Makes 1 quart.