Wednesday, September 14, 2016

"Skinnytaste" Weeknight Back-to-School Recipes: Day 4



FS_GrilledSkirtSteakTacos_200Tacos have a weekly reservation on my dinner table but I get tired of the same old meat and toppings--hooray for our Day 4 back-to-school recipe from Gina Homolka. Not only is this a new taco for me to try, it also doesn't require all the prep of my usual condiment spread, a simplicity I'm looking for as the end of the week rolls in.  The recipe below is from Skinnytaste Fast and Slow--I think you can probably see why I already love it--and is especially perfect for me right now because we are having a last gasp of summer in Seattle and this gives me an excuse to fire up the grill one more time.

*In case you missed them, here are our last three days of Skinnytaste dinner recipes

Day 1: Easiest Pasta and Broccoli
Day 2: Buttermilk Oven "Fried" Chicken
Day 3: Bangin' Good Shrimp

Check back tomorrow for Day 5--our last of this series: Slow Cooker Lasagna Soup from Skinnytaste Fast and Slow

 


 

GRILLED CUMIN-RUBBED SKIRT STEAK TACOS with PICKLED RED ONIONS
SERVES 4

These tacos are piled high with everything I love—grilled skirt steak, red cabbage, and avocado—but the real star is the pickled red onions. They add a zesty tang and crunchy texture, as well as a lovely splash of pink color. I usually let them marinate longer than mentioned here (I tried to keep the recipe within 30 minutes). If you have the extra time, by all means, let them marinate for a few hours.

PICKLED RED ONIONS
1 medium red onion, cut into 1⁄4-inch-thick slices
1 teaspoon kosher salt
Juice of 1 large lime
½ tablespoon olive oil

STEAK
1 pound skirt steak, trimmed
1 teaspoon ground cumin
1 teaspoon kosher salt
Cooking spray or oil mister

TACOS
8 corn tortillas
2 cups shredded red cabbage
1 small Hass avocado (4 ounces), sliced
2 radishes, thinly sliced
1 lime, cut into wedges, for serving

For the pickled red onions: Separate the rings of the onion into a medium bowl and sprinkle with ½ teaspoon of the salt. Let sit for 5 minutes. Cover the onions with 1½ cups lukewarm water and let sit 10 more minutes.

Rinse and drain the onions. Add the lime juice, oil, and remaining ½ teaspoon salt. Mix well, cover, and refrigerate for at least 15 minutes, or overnight.

For the steak: Preheat a grill to high or a grill pan over high heat.

Season the steak with the cumin and salt. Oil the grates (or grill pan) and grill the steak about 2 minutes per side for medium-rare, or to your desired doneness. Transfer to a cutting board and let rest 5 minutes before slicing.

Grill the tortillas until the edges become charred, 30 to 60 seconds per side. Put 2 tortillas on each of 4 plates. Place ¼ cup of cabbage on each and top with the steak, avocado, pickled onions, and radishes. Serve with lime wedges.

PER SERVING: 2 tacos
CALORIES: 386
FAT: 17.5 g
SATURATED FAT: 5 g
CHOLESTEROL: 73 mg
CARBOHYDRATE: 33 g
FIBER: 7 g
PROTEIN: 29 g
SUGARS: 4 g
SODIUM: 534 mg

 

Looking for more?  You might also like:

 

Subscribe to Omnivoracious: The Amazon Book Review, featuring picks for the best books of the month, author interviews, reading recommendations, and more from the Amazon Books editors.


Shop this article on Amazon.com

 


Read More

No comments:

Post a Comment