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Flash-Grilled Skirt Steak in Tortillas

Fire up the grill for this innovative Latin-inspired steak dish!

By Monica Storch, Managing Editor of Macaroni Kid EATS! July 22, 2011

Colonial Williamsburg may be one of America's oldest and most historic spots, but Executive ChefRhys Lewis of the Williamsburg Lodge has brought the area's culinary scene squarely into modern times with his innovative cooking.  In the Lodge Restaurant's open kitchen, ChefRhys creates inventive selections from fresh, seasonal markets, evocative of fresh Chesapeake and Virginia cuisines.  I was thrilled when Chef Rhys agreed to share a newfangled grilling recipe with Macaroni Kid EATS!  When encased in a warmed tortilla and topped with Charred Tomato Salsa and Cumin Sour Cream, this Flash-Grilled Skirt Steak makes the ultimate summer grilling treat.


Flash-Grilled Skirt Steak with Charred Tomato Salsa & Cumin Sour Cream


 Ingredients:

For the Meat:

1 lb Lean Beef Skirt Steak

Dry Chilis, toasted in the oven and finely chopped in a spice grinder

2 Cloves Garlic, peeled & finely chopped

1 Sprig Fresh Rosemary, stemmed and chopped fine

1 Sprig Fresh Mint, stemmed and chopped fine

1 Sprig Fresh Thyme, stemmed and chopped fine

1/2 cup Vinegar

1/4 cup Olive Oil

Kosher Salt & Pepper


For the Salsa:

1 Yellow Bell Pepper, char-roasted, peeled and seeded

1 Poblano Chili, char-roasted, peeled and seeded

1/4 Spanish Onion, peeled and sliced (about 1/4 inch thick)

4 Roma Tomatoes

1 Bunch Cilantro, stemmed and chopped fine

Kosher Salt, to taste


You'll Also Need:

8 Flour Tortillas

Cumin Sour Cream (Sour Cream, Cumin, Cilantro)

Pesto sauce (use your favorite store-bought or homemade pesto)


Directions:

Cover meat with the dry chiles, herbs, garlic, vinegar, salt, pepper and a spalsh of olive oil.  Rub spices onto the meat and allow it to marinate on both sides.  Grill and peel a yellow pepper, then chop into 1/4 inch pieces, set aside.  Place poblano chili on the grill whole.  Place plum tomatoes on the grill and cook until the skins come off.  Peel the onion and cut into thick strips, sprinkle with salt and pepper and put on the grill.  Grill vegetables for a few minutes until done, and remove from the grill.

Vegetables can be roughly chopped and combined, along with the cilantro and olive oil, to create the Charred Tomato Salsa.

Place the steak on the grill and sear on both sides for about one to one and a half minutes (you can use leftover marinade to baste the meat).

Remove the skirt steak from the grill and set aside.  Place tortillas on the grill for a moment to warm them.

Remove torillas from grill and cover with saran wrap.  Slice the steak into thin strips and place on top of an open tortilla.  Cover with the charred tomato salsa and cumin sour cream.  Sprinkle with pesto.