Chipotle Skirt Steak Tacos with Mango Salsa
Prep time 15 minutes
Grill time 7-10 minutes
Serves 4-6
Chipotle skirt steak
2 pounds skirt, sirloin, or flank steak
1/4 cup adobo sauce from a can of chipotle peppers (Use the chopped chipotle pepper, if you like it spicy!)
Kosher salt and pepper to taste
1-2 teaspoons olive oil
Mango salsa
2 mangos, peeled, seeded, and diced
2 tablespoons finely chopped onion
1/2 teaspoon ground coriander
Juice of a lime
1/2 cup finely chopped cilantro
1 teaspoon olive oil
Salt and pepper to taste
Chipotle cream
1 cup sour cream
1 teaspoon olive oil
Juice of a lime
1 whole chipotle pepper in adobo, or 2-3 tablespoons chopped chipotles in adobo
Extras
Corn or flour tortillas
Olive oil, for brushing the tortillas
Lime wedges
Shredded cabbage
Preheat grill to 350-400 degrees F. Season the room temperature steaks liberally and brush them with the adobo sauce. Throw them on your hot grill, lid closed, and grill 3-5 minutes per side. Pull the steaks and allow them to rest before slicing thinly against the grain.
While the steaks grill, assemble the mango salsa. I like to chop everything prior to grilling the steaks, so it’s easy to assemble as they cook. Place everything into a bowl, and gently mix to combine. As the steaks finish, throw the oiled tortillas on the grill to cook 1-2 minutes. Remove the tortillas and slice the steak as thinly as possible against the grain. Assemble the tacos and enjoy!
