- Todd English born (1960)
- 1 Pound skirt steak
- 1 red bell pepper, thinly sliced
- 1 medium Spanish onion, sliced
- 1/2 jalapeño, finely diced
- 1 Tablespoon cumin
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon chopped fresh oregano
- Kosher salt and pepper, to taste
- Olive oil
- 8 corn tortillas
- Freshly grated Parmesan
- 1 shallot, finely sliced
- 1 Tablespoon red wine vinegar
- 1 avocado, diced
- 1 Tablespoon lime juice
- 2 tomatoes, diced
- 1 bunch fresh cilantro, leaves picked and stems removed
This is a riff off of my mother's weekly taco recipe that, with a few tweaks, becomes "street-style" and authentic, with a spicy marinade that is later translated into a sauce.
Place the skirt steak, bell pepper, onion, jalapeño, cumin, salt, pepper, and oregano with 3 tablespoons olive oil into a large zip top bag and marinate for 2-4 hours.
Pour 1 tablespoon olive oil into a small skillet on medium, add 1 tortilla. After approximately 30 seconds, flip the tortilla and fold in half.
Lightly brown each side of the folded tortilla in the pan and remove to a plate lined with paper towels. Immediately sprinkle Parmesan onto the upward face of the tortilla. Repeat with the other 7 tortillas.
Add the shallot to a bowl with red wine vinegar and ½ teaspoon salt, allow to lightly pickle until tacos are served.
Toss diced avocado with lime juice, salt, and pepper to taste.
With a large skillet on medium high, add the steak and cook 2 minutes per side. Remove and allow to rest for 5 minutes.
Add the rest of the marinade into the large skillet and sauté, stirring continuously, for about 5 minutes. Thinly slice steak and combine with cooked marinade. Assemble tacos with steak, pickled shallots, avocado, tomatoes, fresh cilantro, and a squeeze of fresh lime juice.
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