SKIRT STEAK TACOS WITH GRILLED ONIONS, SALSA, AND MEXICAN CREMA

Beef|Gluten-free|Tacos|Tex-Mex

Ingredients

The Marinade:

½ cup olive oil

1 tablespoon Dijon mustard

8 large cloves garlic, chopped

½ cup fresh cilantro, chopped

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

1 heaping teaspoon cumin

1 teaspoon salt

1 teaspoon red pepper flakes

Juice from 2 large limes (about ¼ cup)

2-pounds skirt steak

The Crema:

1 cup sour cream

½ cup heavy cream

½ teaspoon salt

The Grilled Onions:

3 large sweet yellow onions (Vidalia are great)

¼ cup olive oil

1 teaspoon granulated garlic

½ teaspoon salt

½ teaspoon pepper

The Salsa:

1 pint grape tomatoes, cut in half

1 small sweet onion, finely chopped

1 jalapeño, seeded and minced

¼ cup cilantro, chopped

1 heaping teaspoon cumin

salt and pepper, to taste

¼ cup olive oil

juice of one large lime

2 teaspoons sugar

The Rest:

12, 6-8” flour tortillas (or corn tortillas for gluten-free option)

1 cup shredded Monterey Jack or Pepper Jack cheese

1 bunch fresh cilantro

Instructions

Combine all of the marinade ingredients (except the steak) in a small bowl and whisk to combine until emulsified. Pour the marinade into a large ziplock bag. Add the steak and massage to work the marinade into the meat. Marinate for at least 2 hours or overnight.

To make the crema, combine sour cream, heavy cream, and salt in a small bowl and whisk to combine.

Combine the salsa ingredients in a small bowl and toss well. Let sit while you cook the steak.

Cut the onions into ¼-½” thick rings. Combine olive oil, granulated garlic, salt and pepper in a small bowl and brush the mixture on the onions on both sides.

Turn your grill to medium high heat and let it heat for 30 minutes. Grill the steak and onions until the steak is medium rare (125 internal temperature), about 3-5 minutes per side, depending on thickness. Remove the onions when they are lightly charred on both sides, about 2 minutes per side. Let steak rest for 10-15 minutes, covered in foil.

Toast the tortillas on the grill, until lightly browned.

Slice the steak, across the grain, in thin strips.

To assembler tacos, place a few pieces of meat on a toasted tortilla. Top with 2 tablespoon cheese, grilled onions, salsa, crema, and cilantro leaves. DEVOUR!