Categories: Mexican
Ingredients
- 24 ounces skirt steak (do not trim too much!)
- 1 tablespoon fino sherry, such as Tio Pepe
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh garlic
- 1 teaspoon grated fresh ginger
- Sea salt and freshly ground black pepper
- Twelve 5-inch fresh corn tortillas
- Avocado Salsa, recipe follows
- Shallot Rings, recipe follows
- Fresh cilantro leaves, for garnish
- Avocado Salsa:
- 3 tablespoons finely chopped fresh cilantro leaves
- 1 clove garlic, deveined (halved and any green center removed) and minced
- 1 jalapeno, seeded and finely chopped
- 1 small onion, minced
- 2 key limes, juiced
- Kosher salt
- 2 avocados, halved and pitted
- Shallot Rings:
- 4 shallots, peeled and cut into rings
- 1 cup buttermilk
- 1 quart neutral cooking oil, for frying
- 1 cup fine South Carolina grits
- Kosher salt
Directions
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Add the skirt steak to a shallow dish. Add the sherry, soy sauce, garlic, ginger, salt and pepper. Carefully toss to combine, then marinate the skirt steak for 30 to 45 minutes at room temperature. (Optional: Use a fork to prick the steak many times to help the marinade do its job.)
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Prepare a gas or charcoal grill for cooking over direct medium-high heat.
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Remove the steak from the marinade and pat dry. Grill on one side for about 5 minutes, then flip and continue to grill until medium-rare, another 3 minutes. Let rest 5 minutes before slicing.
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Preheat the oven to 250 degrees F.
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Heat the tortillas over a direct flame until the desired char is reached on both sides. Place in a covered pan and keep warm in the oven.
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Slice the skirt steak against the grain. Make tacos with the steak and Avocado Salsa, then garnish each with Shallot Rings and cilantro leaves.
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Avocado Salsa:
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Mix together the cilantro, garlic, jalapeno and onion on a cutting board. Add the lime juice and salt and continue mincing until combined. Add this mixture to the halved avocado flesh in a bowl and mash with a fork until the avocados are broken down and everything is combined.
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Shallot Rings:
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Soak the shallots in the buttermilk in a bowl for up to 30 minutes. Preheat 3 inches oil in a large Dutch oven to 375 degrees F.
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Place the grits in a large paper bag. Pour off the buttermilk from the shallots, then add the shallots to the bag and shake to coat. Add the coated shallots to the oil in batches and fry until crispy, about 2 minutes. Drain on a paper towel-lined plate and season with salt.