Chipotle Marinated Grilled Skirt Steak Tacos
In my never-ending quest for efficiency, I’ve been using my Sous Vide, Chef Step’s Joule, a lot more than usual. Joule’s use is part flexibility and part flavor enhancer. On the time front, I’m busy. Knowing Joule is holding the protein at temp, gives me a wide window to handle additional prep and grillography. For flavor, Joule allows me to cook AND marinate.
Historically, I’ve sparingly used marinades. While they can add flavor, I hate to grill “wet” meat, especially when I’m going for grill mark aesthetics. The damp meat and marinade sugar content makes those marks a challenge. However, since Joule cooks the meat, I can drop the steak on a hot grill for only a few minutes and have the best of both worlds.
Tacos are a great weeknight meal, even if it’s last-minute, and let’s not kid ourselves. With me, it’s always the last minute. I can get home from work, vacuum seal the meat and marinade for Joule, and knock out a few items on my todo list until I’m ready to light the grill.
For these tacos, I love using skirt steak. It’s relatively inexpensive and packs this wonderful bold, beefy flavor. It’s perfect for taking on the aggressive smokiness of the chipotles. It’s so good I’m known to steal a few pieces right off the cutting board. Now, let’s see what you think:
Chipotle Marinated Grilled Skirt Steak Tacos
by Mike Lang
- prep time: 1 hour
- cook time: 5 minutes
- total time: 1 hour 5 minutes
Servings: 4
Ingredients:
– - Skirt steak, 1 1/2 to 2 pounds
- 1 7-ounce can Chipotles in Adobo Sauce
- 3 Green onions, chopped
- 2 Limes
- 3 Cilantro sprigs
- Extra-virgin olive oil
- Kosher salt
- 8 Tortillas
- 1/2 cup Cheddar cheese, shredded
- 1/2 cup Monterey jack cheese, shredded
- Salsa
Note: If you do not have a Sous Vide, marinate the meat in the refrigerator overnight and grill it traditionally.
With a small food processor, puree the contents of the can of chipotles and sauce.
Place a vacuum seal bag with one side sealed in a small bowl.
Add the pureed chipotles, 2 green onions, garlic, juice of one lime, and cilantro.
Remove any excess or hard fat from the skirt steak.
Place the steak in the bag and seal.
Prepare a water bath and heat the Sous Vide to 129° F. Cook the vacuum-sealed steak in the water for at least an hour.
Prepare a grill for direct high heat (450° to 550° F).
Remove the steak from the water and bag. Place on a wire rack and pat dry.
Lightly brush the steak with olive oil and season with kosher salt.
Grill the steak over direct high heat for one minute a side.
Transfer the steak to a cutting board and cut into small pieces.
Place the tortillas in aluminum foil and warm on the grill for a few minutes. To serve, load the tortillas with steak, salsa, green onions, cilantro, lime juice, and cheese.
