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Skirt Steak and Green Chili Tacos

Skirt Steak and Green Chili Tacos

  • Makes
    4 servings
  • Cook Time
    25 minutes

We turn sautéed onion, poblano chilies and cumin-seasoned skirt steak into an easy, flavorful taco filling. Dousing it with lime juice after cooking keeps the flavors bright and balanced. For the tenderest texture, slice the steak thinly and against the grain. And use a nonstick skillet, otherwise the steak’s seasoning may stick to the pan and scorch.

Ingredients
  • 1

    pound skirt steak, trimmed

  • 1

    tablespoon ground cumin

  • Kosher salt and ground black pepper

  • 2

    teaspoons neutral oil

  • 1

    large yellow onion, halved and thinly sliced

  • 2

    poblano chilies, stemmed, seeded and cut into thin strips

  • ¼

    cup lime juice

  • Warmed corn tortillas, to serve

  • Optional garnishes: Thinly sliced radishes OR chopped fresh cilantro OR both

Rub the steak with cumin, 2 teaspoons salt and 1 teaspoon pepper, then cut into 5-inch sections. In a nonstick 12-inch skillet, heat the oil until barely smoking. Add the meat and brown on both sides; transfer to a plate. To the skillet, add the onion, chilies and ½ teaspoon salt. Cover and cook, stirring, until slightly softened, then uncover and cook until lightly browned; remove from heat. Thinly slice the steak against the grain and toss with its juices and lime juice, then toss with the vegetables. Serve with tortillas.