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Cumin-crusted Grilled Skirt Steak Tacos with Orange–Chile Glaze and Lime-marinated Avocados

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الجنس : ذكر عدد المساهمات : 553
تاريخ التسجيل : 08/03/2014

نيو Cumin-crusted Grilled Skirt Steak Tacos with Orange–Chile Glaze and Lime-marinated Avocados

مُساهمة من طرف eyesnews في الخميس مايو 28, 2015 2:33 pm




Cumin-crusted Grilled Skirt Steak Tacos with Orange–Chile Glaze and Lime-marinated Avocados

Makes/Yield4 servings
DifficultyModerate
Categories

  • Main Dish
  • BBQ
  • Labor Day

Source
Grill It!
By John Willoughby and Chris Schlesinger






Ingredients



  • The meat
  • 2 1/2lb (1kg) trimmed skirt steak, cut into 4 pieces
  • 1 large red onion, peeled and cut into 1/2in (1cm) thick rounds (keep rings together)
  • 1/4 cup olive oil
  • 1/4 cup cumin seeds
  • 1 tablespoon paprika
  • Kosher salt and freshly cracked black pepper to taste
  • The avocados
  • 2 ripe but firm avocados
  • Juice of 6 limes (about 3/4 cup)
  • 1/4 cup roughly chopped fresh cilantro
  • Kosher salt and freshly cracked black pepper to taste
  • The glaze
  • 1 cup fresh orange juice
  • 1/2 cup distilled white vinegar
  • 1 tablespoon tomato purée
  • 1 tablespoon puréed chipotle chiles, or 1 tablespoon chile powder
  • The wraps
  • 12 corn tortillas, 6–8in (15–20cm) across


Preparation



  • 1 Combine the orange juice, vinegar, tomato purée, and chipotles or chile powder in a medium saucepan and, on the stove top, bring to a boil over high heat. Reduce the heat to medium and simmer vigorously until the mixture has reduced by two-thirds and become slightly syrupy (30–40 minutes). Remove the glaze from the heat and allow to cool to room temperature.

  • 2 While the glaze reduces, halve, pit, and peel the avocados; cut each half into thin slices. Put the avocado slices, lime juice, and cilantro in a bowl, and sprinkle with salt and pepper. Toss gently until the avocado is evenly coated, then transfer to a serving dish, cover, and set aside until serving time.
  • 3 Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is hot (see Gauging the temperature), you’re ready to cook.
  • 4 Rub the steaks and onion slices with olive oil and sprinkle evenly with the cumin, paprika, and salt and pepper.
  • 5 When the fire is ready, put the steaks on the grill directly over the coals and cook until they are done to your liking (4–5 minutes per side for medium-rare). Brush the steaks generously with the glaze during the last 45 seconds of cooking on each side.
  • 6 To check for doneness, poke each steak with your finger to test its firmness (see The “hand method”); if you’re unsure, make a cut in the thickest part of one steak and peek at the center; it should be slightly less done than you like. Transfer the steaks to a cutting board, cover loosely with foil, and allow to rest for 5 minutes. Thinly slice the steak on the bias across the grain, arrange the slices on a serving platter, and drizzle with the remaining glaze.

  • 7 While the steaks are resting, put the tortillas around the edges of the grill and cook briefly, flipping every 10 seconds or so, until they are soft and pliable (about 1 minute). Wrap the stack of warm tortillas in a large napkin or foil, and take them to the table along with the lime-marinated avocados and the steak, so your guests can “roll their own.”



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الوقت/التاريخ الآن هو الثلاثاء ديسمبر 11, 2018 4:01 am