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

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
brisket beef plate

Just when it seemed barbecue couldn’t get any trendier—it did. More consumers now than in 2014 are looking for a variety of barbecue menu items, according to Technomic’s Center of the Plate: Beef & Pork Consumer Trend Report. The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Corporate Executive R&D Chef Jeffrey Quasha at Atlanta-based Morrison Healthcare helped launched 50 Liberty Street BBQ microconcept locations throughout the U.S. in December. Due to their success,...

Ideas and Innovation
restaurant patio

We recently started doing patio dining during the summer months, and stole some pointers for upscale barbecuing from local country clubs. We asked our residents who go to country clubs which elements they appreciate.

Ideas and Innovation
email computer screen

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources