STREET TACOS WITH
FIRE ROASTED SALSA

INGREDIENTS:
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2-3lbs. skirt steak
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1 lime, juiced
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3 tbsp Durty Gurl Bloody Mary Rub
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Cojita cheese
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Shredded cabbage
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Corn or flour tortillas
Fire Roasted Salsa:
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2lbs. campari tomatoes, halved
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1 poblano pepper, seeded and chopped
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2 jalapeños - seeded & chopped
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1 yellow onion, chopped
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1 tbsp Durty Gurl Bloody Mary Rub
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2 tbsp olive oil
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1 tsp salt
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1 tbsp black pepper
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1 tbsp honey
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1oz cilantro
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2 limes, juiced
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1 tbsp hot sauce
INSTRUCTIONS:
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Trim skirt steak of excess fat, and marinate in lime juice and Durty Gurl Bloody Mary Rub for a few hours.
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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.
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Add the roasted vegetable mixture to a food processor with the honey, hot sauce, cilantro, and lime juice, and pulse to desired texture.
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Preheat recteq to full with sear kit and sear skirt steak for 4-6 minutes on each side.
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Allow the meat to rest for 6-8 minutes.
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Slice the skirt steak thinly across the grain.
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To build the taco, add a few slices of steak, cabbage, cojita cheese, and the fire roasted salsa.
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