Skirt Steak Tacos with Tomato Salsa and Avocado Crema
Take “Taco Tuesdays” to a whole new level with this vibrant dish. A rich spice rub lends smoky subtlety to the skirt steak, which is complemented by both a smooth and creamy avocado spread and a punchy homemade salsa. Blue corn tortillas add a pop of color contrast and can be found in specialist stores (but regular corn tortillas will taste just as delicious).
SERVES 3-4 (9-12 tacos)
FOR THE STEAK
- 1 lb skirt steak (~1/3 inch thick)
- 1 tsp cocoa
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tsp chipotle powder (or chili powder)
FOR THE SALSA
- 2 cups mixed cherry tomatoes, chopped
- ¼ cup fresh cilantro, finely chopped
- 1 shallot, thinly sliced
- 2 chilis, thinly sliced
- 1 tbsp red wine vinegar
- 2 tbsps olive oil
- ¼ tsp sugar
- Pinch of salt
FOR THE CREMA
- 1 large avocado
- ½ cup sour cream
- 1 lime, juiced
- Pinch of salt
9-12 corn tortillas
- Cut the steak into two equal pieces and season well with salt. Mix together the spices in a small bowl, then rub evenly into the meat. Set your Cinder device to your desired temperature (133°F is recommended for medium rare) and place the steaks in the grill.
- Combine all the salsa ingredients bar the tomatoes and cilantro in a bowl and let stand.
- Carefully remove the stones from the avocado and scoop the flesh into the bowl of a food processor. Add the rest of the crema ingredients and blend until completely smooth.
- Heat a pan over a medium-high flame and warm the corn tortillas for a minute each, flipping once. Keep warm in a clean tea towel.
- Once the steaks have come up to temperature, remove them from the grill, wipe the plates clean, and set your device to sear mode. Brush the hot plates with a little canola oil and return the steaks to the grill, searing until browned.
- To bring the spread together, thinly slice the steaks and pile onto a large platter, alongside the warmed tortillas. Stir the chopped tomatoes and cilantro into the salsa and serve in one bowl, with the avocado cream in another.