Street Tacos with Fire Roasted Salsa

Ingredients

  • 2-3lbs. skirt steak
  • 1 lime, juiced
  • 3 tbsp REC TEC Grills Durty Gurl Bloody Mary Rub
  • Cojita cheese
  • Shredded cabbage 
  • Corn or flour tortillas 

Fire Roasted Salsa:

  • 2lbs. campari tomatoes, halved
  • 1 poblano pepper, seeded and chopped
  • 2 jalapeños - seeded & chopped
  • 1 yellow onion, chopped
  • 1 tbsp REC TEC Grills Durty Gurl Bloody Mary Rub
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp black pepper
  • 1 tbsp honey
  • 1oz cilantro
  • 2 limes, juiced
  • 1 tbsp hot sauce

Instructions

  • Trim skirt steak of excess fat, and marinate in lime juice and Durty Gurl Bloody Mary Rub for a few hours.
  • To prepare salsa, combine all vegetables, olive oil, and Durty Gurl Bloody Mary Rub, and cook on a grill mat for 25-30 minutes at 250°F until golden brown.  
  • Add the roasted vegetable mixture to a food processor with the honey, hot sauce, cilantro, and lime juice, and pulse to desired texture.
  • Pre-heat REC TEC grill to full and sear skirt steak for 4-6 minutes on each side.  
  • Allow the meat to rest for 6-8 minutes.
  • Slice the skirt steak thinly across the grain. 
  • To build the taco, add a few slices of steak, cabbage, cojita cheese, and the fire roasted salsa.