Grilled Skirt Steak Tacos with Smoked Pistachio Chipotle Salsa

Menu Part: 
Cuisine Type: 
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.


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


  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

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

FSD Resources