Grilled Skirt Steak Tacos with Smoked Pistachio Chipotle Salsa

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
6-8 servings

Mexican food in the U.S. has gotten much more specialized, as chefs experiment with unusual chilies, regional cooking styles and native ingredients that were previously unavailable. Chef Berryhill, originally from Texas and a pioneer in modern Southwestern cuisine, goes in a bold direction with these steak tacos. The smoky salsa gets its flavor from chipotles and roasted pistachios.

Ingredients

Smoky Pistachio Chipotle Salsa
1/2 cup canned chipotle chilies in adobo, remove seeds and mince
8 ripe Roma tomatoes, remove stems and seeds
6 garlic cloves, peeled
4 tbsp. minced cilantro
1 qt. water
2 tbsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup roasted pistachios, crushed to slightly break

Skirt Steak Marinade
1 mango, peeled and pitted
1 small red onion
3 garlic cloves
1 red jalapeno, remove stem and seeds
1 green jalapeno, remove stem and seeds
2 tomatoes, remove stem and seeds
1 rosemary sprig, remove stem
1 1/2 cups grape seed or vegetable oil

3 lb. skirt steak, trimmed of excess fat and cut into 6 serving pieces
1/4  lb. butter, melted
2 tbsp. BBQ spice or rub
Salt and pepper, to taste
Flour tortillas

Steps

  1. Prepare pistachio salsa: Combine all ingredients except pistachios in med. saucepan. Bring to a boil over high heat; reduce heat to a simmer and cook, uncovered, about 20 min. (Liquid should be reduced by one-third and tomato skins should be falling off.)
  2. Set salsa aside to cool. Pour mixture into a blender. Puree until smooth. Stir in pistachios. Refrigerate until serving time.
  3. Prepare marinade: In blender or food processor, combine mango, onion, garlic, jalapenos, tomatoes and rosemary; blend until smooth. Add oil; blend to incorporate.
  4. Generously brush meat all over with marinade; roll up each piece into a cylinder. Arrange rolled steaks in a shallow pan; pour on remaining marinade. Cover and refrigerate 24 hr.
  5. About 30 min. before cooking, remove meat from refrigerator. Preheat grill or broiler to very hot. Brush steaks with melted butter and season with BBQ spice, salt and pepper. Cook steaks just until seared, 3 to 4 min. per side for med.-rare.
  6. Transfer steak to a cutting board and allow to rest about 1 min. Slice across the grain into diagonal strips. Serve hot, with warm flour tortillas and Smoked Pistachio Salsa.
Source: American Pistachio Growers

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources