dinner · dips · gluten free

Artichoke and Garlic Marinated Steak Tacos with Lime Cilantro Sauce


You may have seen the picture posted on Facebook on Friday…we had a Mexican dinner to kick off the holiday weekend and what I loved most was that it came together in about 10 minutes. Sure, I had marinated the skirt steak the night before but once that is done and the sauce is mixed up, you are ready to go! For me, the sauce is the best part. That’s why I always stalk Boka Truck all over Richmond, they are not shy when it comes to sauce and they have some great flavor combinations. But, Boka Truck was not readily available to come serve us at my house, sooooooo I whipped up my own tasty tacos complete with a citrus and sour sauce to balance all the heat from the tacos.

The Lime Cilantro sauce is easy really, and for me, it changes every time I make it depending on what I am having and what’s in the fridge. This time, I used Greek Yogurt, the zest of 1 lime, some lime juice and some finely chopped cilantro. I also added a bit of salt to cut through the sourness of the yogurt. Of course, you could make this with sour cream or table cream, I just keep experimenting with the additives until I get the flavor and the consistency I like. And if you want an extra kick…add in finely diced jalapenos. Yes, yes and yes!

For the steak, nothing could be easier. Pick up a good skirt steak from the grocer and get going. If you aren’t familiar with skirt steak, it is an inexpensive cut of meat that comes from between the ribs and the hip. It is long and flat and can be tough but marinating will go a long way in softening the meat,, cutting against the grain will also help to reduce the toughness. It is the traditional cut used in fajitas and it has a great amount of flavor.For my marinade, I found a great artichoke and garlic salsa in Kroger that was chunky and a bit spicy. I did tenderize the skirt steak a bit and but then just covered it in the salsa and let it sit in the fridge for about 24 hours. We threw it on the grill and because it is such a thin cut, it cooked up in just a few minutes. I let the meat rest for about 5 minutes and then sliced on the diagonal and  against the grain in thin slices. It was a DIY kind of night so I put out grated queso cheese, lime wedges, salsa, tomatoes, lettuce, cilantro and of course the Lime Cilantro Sauce along with flour and corn tortillas that had been warmed on the grill. It turned out great and was such a fun way to kick off the holiday!

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