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

Have your steak and eat tortillas too! Your two favorite foods team up in this flavor explosion -- that takes grilling to a whole new level.

Serves: 4

Estimated Total Time: Approx. 30 minutes



1 lb skirt steak

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

1 c. white onion – julienned and soaked in buttermilk
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


For the Skirt Steak
Combine all rub ingredients. 
Lightly oil steak and season with rub
Grill to medium rare* and slice against the grain.
Please ensure steak reaches safe cooking temperature of 145 °F.

For the Onions
Strain and toss with flour, salt and pepper. Fry in 350 °F oil until golden brown and crispy.

For the Charred Tomato-Chipotle Salsa
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.

Recipe by:
Brought to you by the TortillaLand Team

Skirt Steak, Salsa, Chile, Fried Onions, Uncooked Flour Tortillas