This heavenly steak is the kind of treat you’d get in tacos at the little stands in Mexican markets, tucked into warm tortillas and topped with spicy salsa. I love the beefy flavor, the chew, and the low price of skirt steak, but you can use any type of steak you’d like. If it’s a thick cut, just sear it in a hot pan, then finish it in an oven preheated to 350 degrees.
- 2 pounds skirt steak, cut into four 8- to 9-inch pieces
- 1 teaspoon fine salt, or 2 teaspoons kosher salt
- ½ cup Pasilla-Guajillo Adobo
- About 1 tablespoon mild olive oil or vegetable oil
Pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1-2 hours.
Heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3-5 minutes on each side for medium-rare, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks.
Serve it with corn tortillas, salsa, rice, beans, or any other side dish you like. Or turn it into tacos.
This dish is best served right away.