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Steak Tacos with Avocado and Charred Tomato Salsa
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Brief Description
Serrano chili and charring tomatoes concentrates the flavors and adds smoky depth
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Main Ingredient
Flank Steak
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Category: Beef
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Cuisine: Mexican
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Prep Time: 20 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 8/31/2013, Chef Eduardo Garcia, Maximo Bistrot, Mexico City
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Sep 06, 2013
Number of Servings:
Ingredients:
- 3 - Medium Tomatoes halved and cored
- 1 - Fresh Serrano Chili stemmed
- - Salt
- 1 pounds - Flank Steak
- 1/2 tablespoons - Olive Oil
- 3 tablespoons - Red Onion finely diced
- 3 tablespoons - Cilantro finely chopped
- 2 - Large Ripe Avocados halved and pitted
- 2 - Limes cut into wedges
- 8 - Fresh Corn Tortillas
Directions:
1. Place tomatoes and chili on a roasting tray and set under the broiler. Roast, turning once, until charred all over, about 12 minutes total. Place charred tomatoes and chili in a food processor and pulse until a coarse salsa forms, about 1 minute. Season with salt to taste. Set aside.
2. Season steak with salt. Set a grill pan over high heat. Once pan is very hot, swirl in oil. Lay in steak and sear until charred and medium rare, 3-5 minutes per side. Remove steak from heat and set aside.
3. Meanwhile, in a small bowl, toss onions with cilantro and a pinch of salt. In another small bowl, make guacamole: Mash avocado with a fork. Season to taste with juice from a few lime wedges and salt.
4. Set a stovetop burner to high. Using tongs, hold each tortilla over burner until soft and charred in spots, less than 1 minute per side. Slice steak thinly against the grain.
5. Smear guacamole over tortillas. Top with sliced steak and onion-cilantro mixture. Serve with salsa and remaining lime wedges on the side.
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