Recipe courtesy of Tara Teaspoon
Tender skirt steak is marinated in a zesty pomegranate-lime blend, bringing bold, fresh flavors to these grilled tacos. The juicy sweetness of California pomegranates adds a unique twist, making this quick and easy recipe perfect for an every-day dinner.
Yield: 8 small tacos (serves 4)
Prep time: 6 hours, including marinating
Cook time: 10 minutes
INGREDIENTS
Tacos:
⅔ cup pomegranate juice
1½ tablespoons fresh lime juice
2 tablespoons olive oil
3 cloves garlic (minced)
1 jalapeno (minced)
¼ cup chopped cilantro
1 teaspoon kosher salt
1 pound skirt steak
8 Corn tortillas
Toppings:
Pomegranate arils
Avocado
Pickled jalapeno
Sliced radishes
Cotija cheese
Red onion
Cilantro
Lime Wedges
Salsa verde
INSTRUCTIONS
- In a gallon-sized zip-top bag, combine pomegranate juice, lime juice, olive oil, garlic, jalapeno, cilantro, and salt. Add the skirt steak to the bag, seal it, and marinate for at least 6 hours or overnight.
- Preheat a grill or grill pan to high heat. Remove the steak from the marinade and grill for 3 to 4 minutes on each side for medium-rare. Transfer the steak to a cutting board and let it rest for 10 minutes.
- In a skillet, heat a little olive oil and fry the tortillas until warm; set them aside. Slice the steak thinly against the grain, about ⅓ inch thick. Divide the steak slices among the tortillas and add your favorite toppings.
• You can use flank steak in place of skirt steak. Just cook a few extra minutes per side since it is thicker.