My relationship with Bobby.

You see Bobby and I have this strange relationship.  He is such a great chef, I have yet to  find a recipe I don't like.  But him as a person?  Not so much.  Maybe it's just me, but he comes off as a bit snobby on TV.   Who is this Bobby I speak of??? The one and only, of course, Bobby Flay!


We made his Skirt Steak Tacos last night and they were "the best tacos I've ever had" (my husband).  I have never made skirt steak before so was a little nervous about making these, but everything turned out perfect.   The only thing that didn't turn out perfect are the pictures, I have none.  By the time I thought about taking one, they were gone.


The part of this recipe that makes these so amazing is the roasted tomato salsa.  It would give the local Mexican restaurants a run for their money.   Just the right amount of spice mixed with garlic, onion, cilantro and grilled tomatoes.  And of course, it is super fast and easy.  I will now be making this salsa on a regular basis.

Skirt Steak Tacos with Roasted Tomato Salsa

Ingredients

• 8 (6-inch) flour tortillas
• 1 1/2 pounds skirt steak
• 2 tablespoons canola oil
• Salt and freshly ground black pepper
• 1/2 head romaine lettuce, thinly shredded
• 1 medium red onion, thinly sliced
• 1 ripe avocado, peeled, pitted, halved and diced
• Grilled Tomato Salsa, recipe follows
• 8 ounces sour cream

Directions

Heat grill to high.

Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.

Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.

Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.

Grilled Tomato Salsa:

• 2 tablespoons canola oil, plus more for brushing tomatoes
• 2 serrano chiles
• 1 small red onion, coarsely chopped
• 4 cloves garlic, peeled
• 6 plum tomatoes, halved and seeded
• Salt and freshly ground black pepper
• 2 limes, juiced
• 1/4 cup chopped fresh cilantro leaves

Heat grill to high.

Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.

Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.

Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.