I just received the newest edition of Fine Cooking April/May 2010 !! This magazine has become my inspiration and my food companion. Every issue is a relevant and productive addition to any kitchen reader.
Their "Make it Tonight" section featured Skirt Steak Tacos with Spicy Sour Cream. That combination inspired me to create my own interpretation. So ......here goes and enjoy!
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Skirt Steak Tacos With Spicy Sour Cream
Mexican
1/2 cup sour cream
1/4 tsp. ground chipotle chile
kosher salt
1 tbs. extra-virgin olive oil
1 tsp. ground cumin
freshly ground pepper
1 lb. skirt steak (3/4 inch thick)
8 tortillas
2 c iceberg lettuce; shredded
2 medium tomatoes; chopped
1 medium avocado; pitted, peeled
1/3 cup red onion; chopped
Prepare a medium-hot charcoal or gas grill fire. Combine the sour cream, chipotle, and 1/4 tsp. salt in a small bowl. Set aside at room temperature to let the flavors meld.
In a small bowl, mix the olive oil, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side. Transfer the steak to a large plate to rest for at least 5 minutes.
Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion. Drizzle with the sauce and serve.
Fine Cooking 104, pp. 22
Notes: Adeena Sussman
Yield: 4 servings
** Exported from Now You're Cooking! v5.84 **
I used the ingredients as written and put the rub on NY Angus Strip Steaks. Grilled until medium rare and placed the steak on a bed of lettuce, topped the steak with chopped tomato and sliced avocado. Spooned the Spicy Sour Cream over top and ready to serve!! As you know....skipping the tortillas is a smarter Sugar Busters thing to do.
Skirt Steak Tacos With Spicy Sour Cream
Mexican
1/2 cup sour cream
1/4 tsp. ground chipotle chile
kosher salt
1 tbs. extra-virgin olive oil
1 tsp. ground cumin
freshly ground pepper
1 lb. skirt steak (3/4 inch thick)
8 tortillas
2 c iceberg lettuce; shredded
2 medium tomatoes; chopped
1 medium avocado; pitted, peeled
1/3 cup red onion; chopped
Prepare a medium-hot charcoal or gas grill fire. Combine the sour cream, chipotle, and 1/4 tsp. salt in a small bowl. Set aside at room temperature to let the flavors meld.
In a small bowl, mix the olive oil, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side. Transfer the steak to a large plate to rest for at least 5 minutes.
Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion. Drizzle with the sauce and serve.
Fine Cooking 104, pp. 22
Notes: Adeena Sussman
Yield: 4 servings
** Exported from Now You're Cooking! v5.84 **
Cumin Marinating Strip Steaks
Strip Steak with Spicy Sour Cream
I used the ingredients as written and put the rub on NY Angus Strip Steaks. Grilled until medium rare and placed the steak on a bed of lettuce, topped the steak with chopped tomato and sliced avocado. Spooned the Spicy Sour Cream over top and ready to serve!! As you know....skipping the tortillas is a smarter Sugar Busters thing to do.
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