Crunchy steak tacos with poblano sauce

PREP TIME

15 MINS 

COOK TIME

45 MINS

SERVES

4

MEAT THERMOMETER

TP-16

INGREDIENTS

Steak:

  • 1 lb. Skirt Steak (cut into 2 pieces if needed)
  • 1 tsp. Chili Powder
  • 1/2 tsp. Paprika
  • 1/2 tsp. Ground Cumin
  • 1/2 tsp. Salt
  • Squeeze of Lime (about 1/2 Tablespoon)
  • 1/2 Tbsp. Avocado Oil

Poblano Sauce:

  • 3 Poblano Peppers
  • 1/2 White Onion, cut into a few thick slices
  • 1/2 Tbsp.+ Avocado Oil
  • 1 head Garlic
  • Juice from 1/2 Lime
  • 1/2 Tbsp. Apple Cider Vinegar
  • 1/2 cup chopped Cilantro
  • 1/2 Avocado

For the Tacos:

  • 8 Crunchy Corn Tortillas
  • 1 Heart of Romaine Lettuce, thinly sliced
  • 1/2 Avocado, cubed
  • Chopped Cilantro
  • Lime Wedges

Any other toppings you like (chopped tomato, onion, cheese)

How to Make it

Step 1. In a bowl, mix together all of the steak ingredients. Massage the marinade into the steak and set it aside.


Step 2. Fire up your grill or grill pan over medium-high heat. Rub the poblano peppers and onion with ½ tablespoon of avocado oil. Once the grill is hot, place the vegetables on the grill. Grill for a few minutes on each side until they begin to get some nice grill marks.


Step 3. Transfer the vegetables to a glass Pyrex container and finish them in the oven at 375 degrees for about 20 minutes, or until they are soft.


Step 4. While the vegetables are roasting, cut off the top of a head of garlic. Place the garlic cut side up in a piece of aluminum foil and rub all over with a little oil. Tightly wrap the garlic in the foil and place it in the oven for about 30-40 minutes, or until the cloves are soft. Set the garlic and vegetables aside once they are finished.


Step 5. Grill your skirt steak over medium-high heat for 1-2 minutes per side. Set your ThermoPro thermometer to approximately 135 degrees and place it in the thickest part of the steak. Cover the grill and continue grilling until the desired temperature is reached, then remove the steak from the grill and set it aside. After it has rested for about 10 minutes, slice it thinly across the grain.


Step 6. Fill a large bowl ⅓ of the way full of cold water. Plunge the grilled and roasted poblanos into the bowl and peel the outside skin off of the peppers and remove the seeds.


Step 7.  Place the clean pepper flesh into a food processor along with the grilled/roasted onions, lime juice, apple cider vinegar, and about half of the cloves from the head of roasted garlic. Pulse the mixture a few times until the sauce begins to come together, making sure to stop occasionally to scrape down the sides of the processor. Add in half of the cilantro, avocado and oil and pulse a few more times until you have a chunky sauce. Add in the remaining cilantro and add salt to taste. Process again until the sauce reaches the consistency of your liking. We left the sauce chunky almost like a salsa but you could definitely process it further into a smooth sauce.


Step 8. In the crunchy taco shells, add a little lettuce, followed by a few slices of steak. Top the steak with the poblano sauce, avocado chunks, and chopped cilantro! Repeat with the remaining taco shells and give them a squeeze of lime before eating.

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