Herbed Skirt 
Steak Tacos 
with Beet & Fresno 
Chile Salsa

By cserumga

Red beet and chile pepper salsa makes for a striking and flavorful topper on these oregano and sriracha–marinated steak tacos. Because this salsa requires a little baking time to cook the beet, you can make it entirely up to 1 day in advance and refrigerate until serving.

Ingredients

• 2 tbsp sriracha
• 2 tbsp chopped fresh oregano
• 2 tbsp fresh lime juice
• 1/4 tsp ground black pepper
• 14 oz skirt steak, trimmed
• 8 6-inch corn tortillas
• 2 cups shredded romaine lettuce
• 1 large (10 oz) red beet
• 3 green onions, chopped
• 1 Fresno (red jalapeño) or jalapeño chile pepper, finely chopped
• 2 tbsp fresh orange juice
• 1 tbsp fresh lime juice
• 1 tsp extra-virgin olive oil
• 1/4 tsp sea salt

Preparation

Step 1

Prepare salsa: Preheat oven to 400F. Wrap beet in foil and place on a baking sheet. Bake until a paring knife slips easily into center of beet, about 45 minutes. Unwrap beet, and when cool enough to handle, push skin off with your fingers and discard. Finely chop beet and combine with remaining salsa ingredients; set aside.
Meanwhile, in a glass or stainless steel bowl or a zip-top bag, combine sriracha, oregano, lime juice and black pepper. Add steak and rub marinade into meat. Marinate in the refrigerator for 30 minutes, or up to 3 hours.
Heat a grill or grill pan on medium-high. Grill tortillas in batches until warm and pliable, about 1 minute per side. Stack tortillas and wrap in foil; set aside.
Remove steak from marinade, shaking off excess. To grill or grill pan on medium-high, add steak and grill until medium-rare, 2 to 3 minutes per side. Let steak rest on a cutting board for 5 minutes. Thinly slice against the grain, then chop into small pieces. Divide steak, lettuce and salsa among tortillas.