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

Ideas and Innovation
chicken wings

We started advertising our chicken wings as halal wings with assorted sauces. Our inspiration was to inform customers of an option that was available but not widely known. By changing our approach to our marketing efforts, we were able to exponentially increase participation in the consumption of our halal menu items.

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

FSD Resources