Sweet And Spicy Steak Fajita Tacos

Name: Sweet And Spicy Steak Fajita Tacos
Ingredients: 3 tablespoon extra-virgin olive oil; 2 medium yellow onions, thinly sliced; 6 cloves garlic, roughly chopped; 4 medium jalapeño peppers, sliced; 1 tablespoon cumin; 1 tablespoon smoked paprika; 2 tablespoon honey; 1/2 cup tabasco original red sauce, plus 1 tablespoon; 1 cup tomato juice; 2 pound skirt steak, cleaned and trimmed of fat, cut into 6-inch pieces; salt and freshly ground pepper; 1 medium red onion, sliced paper thin into half moons; 1 bunch cilantro, chopped including stems to yield 1/4 cup; zest and juice of 3 limes; 12 soft corn tortillas; 2 limes cut into wedges for serving

Mario Batali|Jan. 17, 2017 4:47 pm EST

3.4 (7 ratings)

Print

In collaboration with Tabasco, Chef Mario Batali is serving up these sweet and spicy fajita tacos just in time for Super Bowl Sunday.Start this recipe the day before, or even a couple of days, before the Big Game so the skirt steak has time to absorb all the flavor in the sweet and spicy marinade.

Servings

4

Ingredients

3 tablespoon extra-virgin olive oil
2 medium yellow onions, thinly sliced
6 cloves garlic, roughly chopped
4 medium jalapeño peppers, sliced
1 tablespoon cumin
1 tablespoon smoked paprika
2 tablespoon honey
1/2 cup tabasco original red sauce, plus 1 tablespoon
1 cup tomato juice
2 pound skirt steak, cleaned and trimmed of fat, cut into 6-inch pieces
salt and freshly ground pepper
1 medium red onion, sliced paper thin into half moons
1 bunch cilantro, chopped including stems to yield 1/4 cup
zest and juice of 3 limes
12 soft corn tortillas
2 limes cut into wedges for serving

Directions

Heat a 10-inch skillet over medium heat, add the oil and heat until oil is smoking. Add the onions, garlic, jalapeños, cumin and paprika and cook until softened, 3-4 minutes. Add the honey, Tabasco Sauce and tomato juice and bring to a boil, cooking for about 4 minutes before removing from heat.
Transfer the mixture to a blender and pulse until smooth. Allow the purée to cool to room temperature and then place mixture in refrigerator until chilled.
Place the skirt steaks into a sealable plastic zipper bag and add half of the purée, making sure to coat the steaks fully. Store chilled for at least 12 hours and up to 72 hours.
Place the remaining purée in a sealable bowl, season with a tablespoon of salt and refrigerate.
When you’re ready to grill the steaks, season them with salt and pepper and allow them to rest at room temperature for 20 minutes. Grill over extremely high heat, about 5-6 minutes, on the first side, then turn and cook 4-5 minutes on the second side, until they are nicely charred on both sides. (This step is important! To my taste, the char is the most important. It is better to have steaks charred than rare, a nice charred medium rare or medium is delish, and well done is very delicious too, go with your preference.)
Move steaks to a cutting board to rest at least 10 minutes.
Meanwhile, in a medium bowl mix together the chopped red onion, cilantro, scallions, lime juice, lime zest, and remaining 1 tablespoon Tabasco Sauce. Heat the tortillas on the grill and place in a folded towel to keep warm.
Cut the steaks across the grain (this is important!) into 1/2-inch slices. Place 2 or 3 slices of the steak in a warmed tortilla and add a heaping tablespoon of the red onion-scallion salsa. Finish with a teaspoon of the original purée, a squeeze of lime, and more Tabasco Sauce. For extra fun, present the tacos with your favorite toppings on the side, like shredded cheese, sliced jalapeños, cilantro, etc. Yumbang!!