BLOOD ORANGE AND TEQUILA MARINATED SKIRT STEAK TACOS WITH ROASTED PINEAPPLE SALSA

BLOOD ORANGE AND TEQUILA MARINATED SKIRT STEAK TACOS WITH ROASTED PINEAPPLE SALSA

INGREDIENTS

For the Steak 

  • 1 blood orange, juiced
  • 2 1/2 pounds skirt steak
  • 4 ounces tequila
  • 1 bunch cilantro, finely chopped
  • 3 cloves of garlic, minced
  • 2 limes, juiced
  • 2 blood oranges juiced
  • 8 corn tortillas 
  • 1 cup cheddar cheese, shredded (I used Cabot Vermont White)
    Sour cream and cilantro for garnish  

For the Roasted Pineapple Salsa

  • 1 pineapple, cored and quartered
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 3 jalapenos, halved (remove seeds to minimize spice)
  • 1 tablespoon of coconut oil 
  • 1 red onion, diced
  • 3 limes, juiced

 

INSTRUCTIONS

  1. For Salsa:
  2. Preheat oven to 400 degrees. Grease a cookie sheet (I used coconut oil)  and add pineapple and jalapenos. Roast for 15 minutes, flipping pineapple and jalapenos half way through. Remove and allow to cool. Dice roasted pineapple and jalapeno and add to bowl with red pepper, green pepper, onion and juice of the three limes and blood orange. Mix well and allow to cool in fridge while steak is prepped and cooked.
  3. For Steak:
  4. Put steak in a non-reactive dish. In a bowl, mix tequila, cilantro, garlic, lime juice and blood orange juice. Pour over steak and allow to marinate for 30 minutes. To cook steak indoors, heat a large skillet over medium high heat. Remove steak from marinade and cook for 5-6 minutes per side for medium. Too cook steak outdoors, remove steak from marinade and grill over direct heat for 5-6 minutes per side for medium. Allow steak to rest for five minutes before slicing.
  5. To Assemble Tacos:
  6. Heat tortillas per instructions. Top warm tortilla with cheese, steak, pineapple salsa, sour cream, and cilantro.
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