Recipes

Search, browse, and manage your recipe collection.

New recipe
    Clear
    Name Serving Size Actions
    Sirloin Steak Salad with Italian Vinaigrette View Edit
    Sirloin Steak with Mushroom Marsala Sauce View Edit
    Six Layers and a Chip Dip View Edit
    Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce and Green Onion Slaw View Edit
    Skillet Chicken Broccoli Divan View Edit
    Skinny Cheesecake View Edit
    Skinnygirl Gin Julep View Edit
    Skinnygirl Mojito View Edit
    Skirt Steak Tacos with Roasted Tomato Salsa View Edit

    Servings: Not specified

    Directions

    Heat grill to high. Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling. Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices. Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado. Grilled Tomato Salsa: Heat grill to high. Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft. Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft. Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.

    Ingredients
    • 8 (6-inch) flour tortillas
    • 1 1/2 pounds skirt steak
    • 2 tablespoons canola oil
    • Salt and freshly ground black pepper
    • 1/2 head romaine lettuce, thinly shredded
    • 1 medium red onion, thinly sliced
    • 1 ripe avocado, peeled, pitted, halved and diced
    • Grilled Tomato Salsa, recipe follows
    • 8 ounces sour cream
    • Grilled Tomato Salsa:
    • 2 tablespoons canola oil, plus more for brushing tomatoes
    • 2 serrano chiles
    • 1 small red onion, coarsely chopped
    • 4 cloves garlic, peeled
    • 6 plum tomatoes, halved and seeded
    • Salt and freshly ground black pepper
    • 2 limes, juiced
    • 1/4 cup chopped fresh cilantro leaves

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 5 minutes Cook Time: 10 minutes Yield: 4 servings

    Sliced Chicken with Chunky Mushroom Gravy View Edit
    Slimmed Macaroni and Cheese View Edit
    Sloppy Garden Joes View Edit
    Slow Cooker Beef with Root Vegetables View Edit
    Slow Cooker Chicken Curry View Edit
    Slow Cooker Jambalaya View Edit