Posted by Olivia on Wednesday, April 14th, 2010
We made a small batch of our Gold-Medal-winning Jalapeño Olive Oil this year, and it is good, especially in this easy skirt steak taco recipe. Adapted from a Martha Stewart recipe, this simple supper incorporates the olive oil into a savory rub that leaves the steak juicy and moist on the inside and nicely charred on the outside. Feel free to use a grill pan or cast iron pan in lieu of a grill.
2 cloves garlic
2 tbsp Jalapeno Olive Oil
1 tablespoon plus 1/2 teaspoon coarse salt
2 tablespoons mild chile powder
2 teaspoons smoked or sweet paprika
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 1/2 pounds skirt steak
Eight 6-inch corn or flour tortillas
1 avocado, diced, for serving
Fresh cilantro sprigs, for serving
Grated jack cheese or Mexican cotija cheese, for serving
Sour cream, for serving
Lime wedges, for serving
On a work surface, crush garlic cloves using the flat side of a large knife; sprinkle with 1/2 teaspoon salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl. Add olive oil, chile powder, paprika, cumin, pepper, and remaining tablespoon salt; stir well to combine.
Rub mixture all over skirt steak, and place in a large freezer bag to marinate for 30 minutes.
Preheat oven to 350 degrees. Wrap tortillas in parchment-paper-lined aluminum foil; while grilling steak, bake tortillas until warmed through, 10 to 15 minutes.
Preheat grill pan over high heat, or use an outdoor grill. Place steak on grill, and cook for 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Serve thinly sliced steak in warmed tortillas; top with cilantro, avocado, cheese, sour cream and lime wedges, if desired.