STREET TACOS WITH

FIRE ROASTED SALSA

INGREDIENTS:​

• 2-3lbs. skirt steak

• 1 lime, juiced

• 3 tbsp Durty Gurl Bloody Mary Rub

• Cojita cheese

• Shredded cabbage 

• Corn or flour tortillas 

Fire Roasted Salsa:

• 2lbs. campari tomatoes, halved

• 1 poblano pepper, seeded and chopped

• 2 jalapeños - seeded & chopped

• 1 yellow onion, chopped

• 1 tbsp Durty Gurl Bloody Mary Rub

• 2 tbsp olive oil

• 1 tsp salt

• 1 tbsp black pepper

• 1 tbsp honey

• 1oz cilantro

• 2 limes, juiced

• 1 tbsp hot sauce

INSTRUCTIONS:​

1. Trim skirt steak of excess fat, and marinate in lime juice and Durty Gurl Bloody Mary Rub for a few hours.

2. To prepare salsa, combine all vegetables, olive oil, and Durty Gurl Bloody Mary Rub, and cook on a grill mat for 25-30 minutes at 250°F until golden brown.  

3. Add the roasted vegetable mixture to a food processor with the honey, hot sauce, cilantro, and lime juice, and pulse to desired texture.

4. Preheat recteq to full with sear kit and sear skirt steak for 4-6 minutes on each side.  

5. Allow the meat to rest for 6-8 minutes.

6. Slice the skirt steak thinly across the grain. 

7. To build the taco, add a few slices of steak, cabbage, cojita cheese, and the fire roasted salsa.

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