Chile Blackened Skirt Steak with Fried Onions and Charred Tomato-Chipotle Salsa

Flour

For the skirt steak:

  • 1 lb skirt steak – lightly oiled and seasoned with rub
  • Grill to medium rare* and slice against the grain.
  • * Please ensure steak reaches safe cooking temperature of 145 °F.

For the rub:

  • 3 tbsp. chile powder
  • 2 tsp. onion powder
  • 1 tsp. garlic powder
  • ½ tsp. celery salt
  • 1 tsp. cumin
  • 1 tsp. sugar
  • 2 tsp. salt

For the onions:

  • 1 c. white onion – julienned and soaked in buttermilk
  • Strain and toss with flour, salt and pepper. Fry in 350 °F oil until golden brown and crispy.

For the charred tomato-chipotle salsa:

  • 4 tomatoes – grilled until soft
  • 2 chipotles in adobo
  • ½ c. onion – grilled until soft
  • ¼ c. roasted garlic
  • 1 lime – juiced
  • Combine all ingredients in a food processor and pulse until smooth.

To plate:

  • Heat Tortilla Land flour tortillas until just golden on either side.
  • Stuff with sliced steak and top with salsa and fried onion.