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Steak Tacos

Source of Recipe

From "See You on Sunday" by Sam Sifton


Recipe Introduction

"There are as many ways to make steak tacos as there are ways to cook steak. But for the purposes of a dinner with a load of people, there is no better method than to grill or sear skirt steak—a long, flat, deeply flavorful cut of meat from the 'plate' of the cow, right behind the brisket. Skirt steak takes well to a marinade, but it is terrific as well with just a simple rub of salt and pepper. Cooked quickly over high heat and then sliced against the grain to maximize its tenderness, it goes beautifully with beans, pico de gallo, sliced avocado, diced tomato, grated jack or cheddar cheese, sliced radishes, chopped cilantro, cut limes, sour cream, hot sauce, and warm tortillas made of corn or flour, to your taste. Does the skirt steak at your market cost a bajillion dollars a pound, as it does sometimes at mine? I substitute hanger steak, and it's fantastic. Just make sure before cooking to cut out the seam that runs down the center of each steak."

List of Ingredients

â—¦ 2 to 3 pounds skirt steak, cut into 10- to 12-inch sections
â—¦ 2 to 3 tablespoons olive oil
â—¦ Kosher salt and freshly ground black pepper


Recipe

Heat the broiler on high or build a fire in your grill. If using a gas grill, turn all the burners to high.

Put the skirt steaks on a large rimmed baking sheet and drizzle with the oil, tossing the meat to coat. Season aggressively with salt and pepper.

When the coals are covered with gray ash and the fire is hot (you can hold your hand 6 inches over the grill for only a few seconds), place the steaks on the grill directly over the coals and cook until deeply seared, turning a few times, 8 to 10 minutes overall for medium-rare. If cooking in the broiler, arrange the steaks on the sheet pan in a single layer, with as much space as you can manage between them, and place beneath the broiler. Rotate the pan periodically over the course of 5 minutes or so, then turn the steaks over and repeat on the other side. Remove the steaks from the heat and allow to rest for 10 minutes or so. Slice against the grain into thin strips and serve with warm tortillas and whatever toppings you desire.