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Steak Tacos with Dual Signature Sauces

A technical study in protein architecture and dual-sauce emulsions. By utilizing a high-acid marinade for skirt steak and creating a sophisticated contrast between a smoky ancho-tomatillo reduction and a velvety avocado cream, we elevate street-food staples into a prestigious Estate main course.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Wait Time (Marinating) 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

The Steak & Tacos
  • 1 pound skirt steak
  • 2 tablespoons chili powder
  • 1 teaspoon kosher salt
  • 4 to 6 corn tortillas 6-inch
  • 4 ounces Monterey Jack cheese shredded
  • Juice of 1 lime
  • 1/2 red onion thinly sliced
  • Fresh cilantro for garnish
  • 2 tablespoons high-quality olive oil
The Ancho-Tomatillo Sauce
  • 3 dried ancho chilis seeded and stems removed
  • 5 medium tomatillos husks removed and rinsed
  • 2 large garlic cloves peeled
  • 1 cup chopped tomatoes
  • Juice of 1/2 lime
  • 1 teaspoon salt
The Avocado Cream
  • 2 ripe avocados pitted and peeled
  • Juice of 2 limes
  • 1/3 cup half and half
  • 2 tablespoons fresh cilantro
  • 1/2 teaspoon salt

Method
 

The Technical Marinade
  1. Season both sides of the skirt steak with chili powder, salt, and lime juice.
  2. Cover the dish and refrigerate for at least 30 minutes to allow the citrus acids to tenderize the muscle fibers.
The Red Sauce Reduction
  1. In a dry skillet over medium heat, toast the ancho chilis for 2 minutes until the skin begins to puff but not char.
  2. In a pot, combine toasted chilis, tomatillos, and garlic with 1.5 cups of water; simmer for 15 minutes until soft.
  3. Transfer the mixture to a blender; add chopped tomatoes, lime juice, and a portion of the cooking liquid.
  4. Pulse until a smooth, glossy drizzling consistency is achieved and season with salt.
The Green Cream Emulsion
  1. In a clean high-speed blender, combine peeled avocados, lime juice, half and half, and fresh cilantro.
  2. Pulse until the cream is velvety and thin enough to drizzle.
  3. Adjust with a teaspoon of water if needed and season with salt to taste.
The High-Heat Execution
  1. Remove the steak from the fridge and cut into precise 1/4-inch cubes to ensure maximum surface area for caramelization.
  2. Heat olive oil in a large griddle or skillet until shimmering; sear the steak cubes for 3 to 5 minutes until deeply browned.
  3. Transfer the meat to a platter and wipe the griddle.
  4. Toast the corn tortillas on the griddle until they begin to puff and develop light golden spots.
The Final Assembly
  1. Top each warm tortilla with Monterey Jack cheese and a portion of the seared steak.
  2. Allow the heat from the griddle to melt the cheese until molten.
  3. Drizzle each taco generously with both the red ancho sauce and the green avocado cream.
  4. Garnish with red onion slices and fresh cilantro; serve immediately.