Chile Blackened Skirt Steak with Fried Onions and Charred Tomato-Chipotle Salsa
Estimated Total Time: Approx. 30 minutes
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
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.
Heat Tortilla Land flour tortillas until just golden on either side.
Stuff with sliced steak and top with salsa and fried onion.