Looking for an easy and delicious recipe for Cinco de Mayo? Chef and culinary director Roberto Santibañez dropped by "GMA3" to share a recipe for marinated skirt steak tacos with guacamole.
Ingredients for the steak:
1/3 cup coarsely chopped cilantro
1/2 small red onion, roughly chopped
1/2 medium fresh serrano or jalapeño chile (including seeds)
1 medium garlic clove, peeled
1 tbsp. freshly squeezed lime juice
1 tbsp. olive or vegetable oil
1 tbsp. Worcestershire sauce
2 tsps. kosher salt
1 tsp. dijon mustard
1/3 tsp. freshly ground black pepper
2 lbs. trimmed skirt steak, cut widthwise into three or four pieces
Directions:
Combine all the ingredients, except the steak, in a blender jar, and blend until fairly smooth. You might have to pulse at first and prod the marinade with a spoon to help it blend.
Put the steak in a large bowl and pour in the marinade. Rub in the marinade onto the steak with your fingers to make sure it's well coated all over. Cover the bowl with plastic wrap and refrigerate it for at least one hour or up to three hours.
Preheat a grill or heavy skillet over high heat. Cook the steak, in batches if necessary, turning it over once, until both sides are well browned and the steaks are cooked to your liking, about four minutes per side for medium rare. Let the steaks rest on a plate for about three minutes, then cut them against the grain into slices, then again into small pieces.
Simply serve with tortillas and spooned Jalapeño and Pineapple salsa.
Recipe makes two and half cups. Stays fresh in the fridge for up to three days.
Ingredients:
6 ounces fresh serrano or jalapeño chiles, roughly chopped (including seeds)
1/3 cup finely chopped white onion
2 small garlic. cloves, peeled
1 cup low-sodium chicken stock
3/4 cup diced (1/4-inch) cored peeled pineapple (about 1/4 ripe pineapple)
1/4 cup olive or vegetable oil
1 1/4 tsps. kosher salt
Directions:
Blend the jalapeños, onion, garlic and most of the chicken stock until smooth, then pour the mixture into a small saucepan or pot. Swish the remaining stock in the blender, then pour it in too.
Add the pineapple, oil and salt, set the pan over the medium-high heat and bring the mixture to a boil. Boil for a minute or so, stirring frequently. Pour it into a bowl and let it cool completely. Season to taste with salt.
Ingredients:
2 tbsps. finely chopped white onion
1 tbsp. minced fresh serrano or jalapeño chile, including seeds, or more to taste
1/2 tsp. kosher salt or 1/4 tsp. fine salt (or to taste)
1/4 cup chopped cilantro, divided
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
A squeeze of lime, if desired
Directions:
Mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste) and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork and then transfer the paste to a bowl.
Score the flesh in the avocado halves into a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well (it should be like salad properly dressed in vinaigrette), then add the rest of the cilantro and mash very coarsely with a pestle or fork. Season to taste with lime juice (if you'd like) and add additional chile and salt.