Skirt Steak Tacos
Top Rated Recipe
Key Details:
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prep time: 20 minutes
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Cook time: 10 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Skirt steak
Refined flour tortillas
Iceberg lettuce
Tomatoes
Avocados
Processed cheese
About Skirt Steak Tacos
Table of Contents
Tortillas stuffed with skirt steak ribbons, topped with a delicious salad and cheese
Read More- Skirt steak, fat trimmed and cut into ½ inch thick slices 900 gms
- Refined flour tortillas 8
- Oil 2 tsps
- Black pepper powder to taste
Step 1. Heat oil in a non-stick pan on medium heat. Season the steak slices with salt and pepper. Place them in the pan and cook for 3 minutes on each side.
Step 2. Keep the steak slices aside for 5 minutes then slice it into thin ribbons.
Read MoreIngredients
- Skirt steak, fat trimmed and cut into ½ inch thick slices 900 gms
- Refined flour tortillas 8
- Oil 2 tsps
- Black pepper powder to taste
- Salt to taste
- Lemon juice 2 tbsps
- Olive oil ¼ cup
- Iceberg lettuce cups, hand torn 2
- Medium tomatoes, diced 2
- Fresh coriander leaves, finely chopped 2 tbsps
- Avocado, pitted and sliced 1 to 2
- Processed cheese, grated 1 cup
- Lemon, cut into wedges 1
How to Make Skirt Steak Tacos (Stepwise Photos)
Method
- Heat oil in a non-stick pan on medium heat. Season the steak slices with salt and pepper. Place them in the pan and cook for 3 minutes on each side.
- Keep the steak slices aside for 5 minutes then slice it into thin ribbons.
- Whisk salt, pepper, lemon juice and olive oil together in a mixing bowl. Add lettuce, tomatoes, coriander leaves and avocado and mix well.
- Spread out the flour tortillas on the work top, place equal number of steak ribbons on each. Top with the salad and grated cheese.
- Keep them on serving platter and serve immediately with lemon wedges.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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