Twas the week of Christmas and all through the house . . . we’re racing around like a goose and a grouse . . . I asked The Professor what rhymes with ‘house’ and this is what he came up with – feel free to eyeroll in his direction. Regardless, I know we’re all in the same boat because I see you in my social media feeds. You can run but you can’t hide.
This is one of those super quick meals that comes together in less than 30 minutes with help from Sabra’s Guacamole; creamy, yet chunky Hass avocado seasoned with onion, Jalapeno, cilantro and flecks of tomato – I add a squeeze of lemon or lime juice and truth-be-told, it tastes exactly like homemade. Sometimes the avocados at the grocery store are either overripe or underripe or they are quite expensive (as in $3 each!) so I love being able to grab a container of Sabra’s Guacamole and know that it’s going to taste fresh and homemade.
For this recipe, all you need to do is grill some skirt steak, rest 10 minutes then thinly slice against the grain; quick-pickle a purple onion, slice a few radishes, crumble a bit of cotija cheese and fresh cilantro, pull out the guacamole and call the family to the table – it really is that simple!
So simple in fact, you can make it the week of Christmas . . . geese and grouse optional.
Disclosure: I am being compensated for sharing Sabra products with our readers; however, everything I write here are my own words, my own opinion, and my own experiences.
You want your grill to be screaming hot and our Big Green Egg is the perfect choice for searing a beautiful crust on both sides; if you are using a gas-grill, light one burner, set it to high and allow to sit for several minutes with the lid closed.
SKIRT STEAK TACOS WITH PICKLED ONIONS & GUACAMOLE
Makes approximately 6 tacos
- 1-1/2 pounds skirt steak
- 6 red radishes
- ¼ cup cotija cheese
- Sabra Classic Guacamole
- Fresh cilantro for garnish
- 12 corn tortillas
- salt/pepper to season
- Heat grill to high heat
- Allow skirt steak to come to room temperature – about 20 minutes; season season both sides with salt and pepper
- Grill on one side for about 3 minutes; flip and grill for another 3 minutes
- Allow steak to rest for approximately 10 minutes before slicing
- Slice into thin strip against the grain
- Fill tacos with 3-4 strips of meat, add toppings of your choice
FOR THE PICKLED ONIONS
- ½ cup granulated sugar
- ½ cup apple cider vinegar
- 1 cup water
- 1 Tablespoon pickling spice
- 1 teaspoon salt
- 1 medium purple onion, halved and thinly sliced
- Place onions in a large jar or bowl; set aside
- Place sugar, vinegar, water, pickling spice and salt in a medium saucepan and bring to a boil; stir contents until sugar is dissolved
- Pour hot liquid over the onions making sure slices are submerged and allow to sit for about 15-minutes before serving