Marinated Skirt Steak Tacos with Salsa

The simple marinated helps ensure the steak is extra juicy and tender after cooking. This recipe is for a pan but would also work great on the barbecue grill.

The simple marinated helps ensure the steak is extra juicy and tender after cooking. This recipe is for a pan but would also work great on the barbecue grill.

Serves: 2 Big Portions - 4 Small Portions

Cooking time: 30mins

INGREDIENTS

METHOD

  1. Season the steak well on both sides with salt and freshly ground black pepper. Finely chop 1 clove of garlic, add to a large bowl with a tablespoon of olive oil and the juice of half a lime. Add the seasoned steak to the bowl and use your hands mix around in the marinated. When it’s well coated let sit in the fridge for 30 mins to 3 hours. Remove from the fridge before cooking and allow to steak to come to room temperature.

  2. To make the salsa cut the tomatoes into quarters, remove the seeds and roughly chop. Trim and half the jalapeño and use a spoon to remove the seeds and roughly chop. Finely slice the 2 spring onions, the coriander and a clove of garlic. Combine all of this in a bowl with the juice of half a lime, a tablespoon of olive oil, salt and freshly ground black pepper.

  3. To cook the steak, remove it from the marinated and pat off any excess with paper towels. Put a pan over medium high heat and add a glug of olive oil. When the pan is hot add the steak laying away from yourself. Cook for about 4 minutes on each side (or to your liking). When cooked transfer to a board and let rest.

  4. While the steak is resting heat the corn tortillas in a dry pan over high heat. Cut the avocado in half, remove the stone and using the back of your knife carefully slice it while in the skin then use a spoon to scoop out the slices. Sprinkle a little salt, pepper and lime juice over the slices (this will season it and also prevent it from turning brown). Stir a pinch of salt into the sour cream.

  5. When the steak is rested cut into thin slices against the grain, you may need to make an initial cut with the grain to make 2 smaller pieces that are easier to carve.
  6. Serve the steak on a board with the heated tacos, salsa, sour cream, avocado and quartered limes.

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Tom Barry

Tom Barry’s family farm is Baytown Park, Dunboyne, Co Meath. He is the third generation on the farm taking over from his late father, Thomas Barry in 2008 and keeps Hereford cross suckler cows as well as pedigree Hereford cows. Herefords are such a docile breed and as a part time farmer, with teenagers helping around the farm, it’s important to have a breed that’s easy to look after and handle. Tom’s farm is in the Green, Low-Carbon, Agri-Environment Scheme (GLAS) for the past 5 years, where frequently taking soil samples and the completion of a nutrient management plan are required.

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