Inside Skirt Steak with Roasted Tomatillo Dip and Fresh Tortillas
Prep Time 20 MinCook Time 5 Min
Dinner with a Southwestern flare, the robust flavor of the skirt steak and smoky tomatillo sauce will leave you wanting more.
INGREDIENTS
2 Tbsp. Vegetable Oil
1 Tbsp. WFF Bad to the Bone Pork Seasoning
½ tsp. WFF Granulated Garlic
½ tsp. Cumin
12 Fresh White Corn Tortillas
1 Cup Prepared Mexican Tomato Salsa
Roasted Tomatillo Sauce:
2 Tbsp. Vegetable Oil
5 Green Tomatillos, washed and husk removed
1 Fresh Hot Chili Pepper
1 Garlic Clove, minced
½ cup water
Juice of 2 limes
3 Cubes WFF Chopped Cilantro
WFF Coarse Sea Salt, to taste
LET'S GET COOKING!
For Roasted Tomatillo Sauce:
Turn on grill to medium high. Coat tomatillos and chili pepper with oil and place on the grill, turning frequently to slightly char skin but remain firm, around 2-3 minutes. Remove from grill, place in a blender along with the rest of the sauce ingredients. Season with salt and pepper. Refrigerate until ready to use.
For steak: 2. Season Inside Skirt Steaks with oil, pork seasoning, cumin, granulated garlic and salt. 3. Place Inside Skirt Steaks on the grill and grill for 2-3 minutes on each side.* 4. While steak is cooking, wrap 4-6 tortillas (stacked) in aluminum foil and place on grill to heat. 5. Transfer skirt steak to a platter, slice across the grain in strips and serve with warm tortillas, Roasted Tomatillo Sauce and your favorite Mexican Tomato Salsa.
*USDA recommends cooking beef to a minimum internal temperature of 145°F.