Ingredients Jump to Instructions ↓

  1. 8 poblano chiles

  2. 2 bunches green onions (about 12), dark green tops trimmed

  3. 2 pounds skirt steak, cut crosswise into 6-inch-wide pieces

  4. 4 garlic cloves, minced

  5. Coarse kosher salt

  6. Corn or flour tortillas

  7. 2 avocados, peeled, pitted, sliced

  8. Lime wedges

  9. Salsa Mexicana

Instructions Jump to Ingredients ↑

  1. Prepare barbecue (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.

  2. Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.

  3. Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.


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