Category Archives: Salsas and Chutneys

INGREDIENTS:

2 lbs          Flank or Skirt Steak, trimmed of excess fat

1 recipe     Mojo, recipe follows

a/n             Olive Oil, for coating the grill

tt                Kosher salt and Pepper, freshly ground

16 ea          Tortillas, corn

a/n              Lettuce, Romaine or Iceberg for serving

a/n             White Onion, chopped for serving

a/n             Jack Cheese, shredded for serving

1/2 cup     Pico de Gallo, recipe follows

2 ea           Limes, cut in wedges for serving

INGREDIENTS For MOJO:

4 cloves    Garlic, minced

1 ea             Jalepeno, minced

1 lg             Handful of Cilantro, finely chopped

tt                Kosher Salt and Ground Black Pepper

2 ea           Limes, juiced

1 ea           Orange, juiced

2 Tbs         White Vinegar

1/2 cup     Olive Oil (I reduce to 1/4 cup)

INGREDIENTS for PICO DE GALLO:

4 ea         Vine-Ripe Tomatoes, chopped

1/2 md    Red Onion, chopped

2 ea         Green Onions, white and green parts sliced

1 ea         Serrano Chile, minced

1 bch       Cilantro Leaved, chopped

1 ea          Lime, juiced

1/4 cup   Olive Oil

1 tsp        Kosher Salt

DIRECTIONS:

Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don’t marinade the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little olive oil to prevent the meat from sticking. Pull the steak out of the marinade and season both sides with salt and pepper. Grill (or broil) the steak for 7-10 minutes per side, turning once, until medium rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on the diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion and cheese. top each taco with a spoonful of the Pico De Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

DIRECTIONS for the MOJO:

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar and oil. Shake it up really well to combine. Use as a marinade for the chicken or beef or as a table condiment.

Yeild: approximately 1 1/4 cup

DIRECTIONS for the PICO DE GALLO:

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes to 1 hour to let the flavors marry.