Get ready for a sizzling summer with this delectable Flash-Grilled Skirt Steak with Charred Tomato Salsa recipe. Originally shared with Macaroni KID by renowned chef Rhys Lewis in 2011, this ultimate grilling treat is making a comeback from our archives. Perfectly seasoned skirt steak, combined with a tantalizing salsa and served with warm tortillas ... it's a flavor explosion you won't want to miss!
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Flash-Grilled Skirt Steak with Charred Tomato Salsa
Ingredients for the meat:
- 1 lb. lean beef skirt steak
- Dry chilis, toasted in the oven and finely chopped in a spice grinder
- 2 cloves garlic, peeled & finely chopped
- 1 sprig fresh rosemary, stemmed and chopped fine
- 1 sprig fresh mint, stemmed and chopped fine
- 1 sprig fresh thyme, stemmed and chopped fine
- 1/2 cup vinegar
- 1/4 cup olive oil
- Kosher salt & pepper
Danilo Saltarelli | Canva
Why skirt steak?
Skirt steak is a flavorful and tender cut of beef known for its rich taste and juicy texture. The thin, long grain of skirt steak lends itself well to grilling, as it quickly absorbs marinades and cooks rapidly on high heat, resulting in a deliciously charred exterior and a juicy, medium-rare interior.
Ingredients for the salsa:
- 1 yellow bell pepper
- 1 Poblano chili
- 1/4 Spanish onion
- 4 Roma tomatoes
- 1 bunch cilantro, stemmed and chopped fine
- Kosher salt, to taste
intek1 | Canva
Why grill the vegetables?
Grilling the vegetables adds depth and complexity to their flavors, enhancing the overall taste of the dish. Grilling imparts a smoky and slightly charred essence to the vegetables, creating a delightful contrast to their natural sweetness. This process brings out the natural sweetness and enhances the overall taste profile of the salsa, making it a delicious accompaniment to the grilled skirt steak.
You'll also want the following:
- 8 flour tortillas
- Sour cream
- Pesto (use your favorite store-bought or homemade pesto)
1. Cover meat with dry chilis, herbs, garlic, vinegar, salt, pepper, and a splash of olive oil. Rub spices onto the meat and allow it to marinate on both sides while you make the vegetables.
2. Grill the vegetables:
- Place poblano chili and yellow bell pepper on the grill whole. Once grilled on all sides, seed and chop into 1/4-inch pieces.
- Grill the tomatoes until the skins come off.
- Peel the onion and cut into thick strips, about 1/4 inch thick, sprinkle with salt and pepper, and grill.
3. Once grilled and chopped, combine vegetables, cilantro, and olive oil to create the Charred Tomato Salsa.
4. Place the skirt steak on the grill and sear on both sides for 60 to 90 seconds. Use leftover marinade to baste the meat.
5. Remove the skirt steak from the grill and set aside.
6. Place tortillas on the grill for a moment to warm them.
7. Slice the steak into thin strips and place on top of an open tortilla. Cover with the charred tomato salsa, sour cream, and pesto — and enjoy!
A version of this recipe originally appeared in Macaroni KID EATS in 2011.