Skirt Steak Tacos with Spicy Sour Cream

Definitely on a recipe roll lately, this one was another keeper! Miss Picky loves skirt steak. So I try to come up with some new ways to flavor it instead of the usual sauces I always use. Fine Cooking magazine had one that I bookmarked that looked really good. And Mr. Griller once again got to do the cooking part, making life much easier, for me at least!

No mess, no fuss. Works perfectly. Especially since he discovered the low heat setting opposed to the "char" setting and "holy shit get a fire extinguisher" setting of yesteryear on the grill!

Love a fast dinner that you can put together in less than an hour. Added a little more spice for more flavor. Forgot the lettuce, but added beans and corn. That was good. We used whole wheat tortilla's and the grill was off by the time I remembered to warm them, so we didn't. Not the biggest deal. At least to me. We had dinner before 7:30pm, that's an accomplishment here sometimes! We'll be having this one again and again!

Skirt Steak Tacos with Spicy Sour Cream
Source: Fine Cooking 104 – April/May 2010, recipe by Adeena Sussman
Printable Recipe

1/2 cup sour cream
1/4 teaspoon ground chipotle chile (I used about a tablespoon of sauce from a can of chile in adobo)
kosher salt
1 tablespoon extra-virgin olive oil (I used way more!)
1 teaspoon ground cumin (I used at least a tablespoon)
Freshly ground pepper
1 lb. skirt steak (3/4 inch thick) (I used a little less than 2 lbs for four people! and had the butcher pound it thinner in the thicker part)
Eight 6-inch flour or corn tortillas
1/4 small head iceberg lettuce, shredded (2 cups)
2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
1/3 cup chopped red onion

*my note -- I also added some ground coriander, ancho chile powder and a little garlic powder to the rub! Black beans and corn go nicely on the side or in the taco.

Prepare a medium-hot charcoal or gas grill fire. Combine the sour cream, chipotle, and 1/4 teaspoon salt in a small bowl. Set aside at room temperature to let the flavors meld.

In a small bowl, mix the olive oil, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub this mixture on all sides of the steak. Grill the steak, covered, flipping once, until medium rare, 3 to 4 minutes per side. Transfer the steak to a large plate to rest for at least 5 minutes.

Meanwhile, warm the tortillas on the grill for about 30 seconds per side. Slice the steak across the grain into 1/4-inch-thick slices. Fill each tortilla with some of the steak, lettuce, tomato, avocado, and onion. Drizzle with the sauce and serve.

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