Andy was buying a new ignitor for our barbecue back in August when his shopping cart called for eleven more dollars of spending for free shipping. So… he wandered over to the recipe book department and found what he now refers to as his "favorite recipe book ever."
Actually, a funny story- when I was making this meal, Andy arrived home to his new recipe book wide open in our recipe book holder. He kind of gasped and looked at the binding and then sort of had a mini-freak out because it had got broken at its first use. I said, "What's the problem- it just means it's gently used and on its way to being loved…" Then his response floored me,
"But it's my favorite recipe book EVER."
Did I mention it was the first time we had used it? Riiiiight.
Listen, we've made three recipes from here and they are all keepers. All of them. So I present to you the one, the first one that is, that won us over and had us at hello.
Peppered Steak Tacos with Pico de Gallo
Prep Time: 15 minutes
Grilling Time: 5-7 minutes
Salsa
2 cups seeded, finely diced ripe tomato
1 cup 1/4-inch diced red onion
3 T finely chopped fresh cilantro
2 T fresh lime juice
1 t. minced serrano chile (I think I may have used a partial jalapeno)
3.4 teaspoon kosher salt
Rub
1 1/2 t. whole black peppercorns
1 1/2 t. cumin seed
1 1/2 t. kosher salt
3/4 t. pure chile powder
3/4 t. granulated garlic
1/2 pounds skirt steak, about 1/2" thick, trimmed of excess surface fat
Extra Virgin Olive Oil
12 corn or flour tortillas (6- inches)
Directions:
1.In medium bowl, combine the salsa ingredients. Mix well. If desired, to fully incorporate the flavors, let the salsa sit at room temperature for 1 hour.
2. Using a mortar and pestle or spice mill (or sandwich bag and meat tenderizer like I used), crush the cumin seed and the peppercorns. Place a small bowl and mix with the remaining rub ingredients.
3. Prepare a two-zone fire for high heat.
4. Cut the skirt steak into 2 to 3 sections so they fit on the grill. Lightly coat each of the steaks with oil. Season them evenly with rub. Let the steaks sit out at room temperature for 20-30 minutes before grilling. Stack 6 tortillas on top each of each other and wrap them in aluminum foil. Repeat with the remaining 6 tortillas.
5. Brush the cooking grate clean. Grill the steaks over direct high heat, with lid closed as much as possible, until lightly charred on the surface and cooked to desired doneness, 5-7 minutes for medium rare, turning once or twice and swapping their positions as needed even for cooking. At the same time, warm the 2 packets of tortillas indirect high heat for 4-6 minutes, turning once. Remove the steaks and tortillas form the grill ad let steaks rest for 2-3 minutes (keep the tortillas warm in foil). Cut the meat across the grain into thin slices. Pile the meat inside warm tortillas and top with salsa, draining juices back into the bowl so the tortillas don't get too wet. Serve immediately.
I served mine with steamed rice on the side. I serve a lot of rice on the side- the rice cooker rocks!
Enjoy!
*recipes are slight cheater posts, but if you know me, I only post recipes worth sharing!