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A spicy, smoky marinade takes this skirt steak to the peak of flavor perfection. But it's the bright and briny salsa verde that takes these tacos over the top. If you like those summery recipes ...
Marinate skirt steak in canned chipotles in adobo, olive oil, lime zest, juice, garlic, salt and pepper. Grill the steak, then slice it and place into warm corn tortillas.
Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours. 2. Light a grill or preheat a grill pan. Grill the steak over moderately high heat, turning twice, until lightly charred on the outside and medium-rare within, about 10 minutes. Transfer the steak to a work surface and let rest for 10 minutes.
Mexico: One Plate at a Time is a television series starring chef Rick Bayless and, on occasional episodes, his daughter Lanie Bayless. The show is distributed to public television stations by WTTW and American Public Television and also airs on PBS's Create channel, with reruns on ABC's Live Well Network digital subchannel.
30 new ways to prepare skirt steak this summer! For premium support please call: 800-290-4726 more ways to reach us
Rick Bayless (born November 23, 1953) [1] is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time .
Rick Bayless (beef tongue – Chorizo, Bacon and Tongue Tacos with Tomatillo Guacamole and Pickled Onions) – 18½ stars; Wilo Benet (beef heart – Beef Heart, Ham and Chicken "Tripleta" on Pita Bread with Spicy Mayonnaise) – 15 stars WINNER: Rick Bayless (22½ stars) ELIMINATED: 2nd: Wilo Benet (19½ stars) 3rd: Ludo Lefebvre (16½ stars)
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