Skirt Steak Tacos, Black Bean & Corn Salsa, Roasted Pepper Salsa

Skirt Steak Tacos, Black Bean & Corn Salsa, Roasted Pepper Salsa - Recipe Finder

Skirt Steak Tacos, Black Bean & Corn Salsa, Roasted Pepper Salsa

skirt-steak-tacos-black-bean-amp-corn-salsa-roasted-pepper-salsa

Info

Course:
Main Course
Prep Time:
1 1/2 Hours
Total Time:
Under 4 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef Masters, Season 2, Episode 7, Elimination Challenge, Winner

Ingredients

Skirt Steak:

3 pounds trimmed Skirt Steak

Cumin Cilantro Marinade:

12 bunches cilantro
3 Serranos
1 ½ cups cumin seeds, toasted
Juice of 3 Limes
2 cups Extra Virgin Olive Oil
Salt & Pepper

Corn and Black Bean Salad:

2 cans of black beans
12 ears of corn (take off cob)
3 poblanos, roasted, peeled, seeded and diced
3 red peppers, roasted and diced
2 bunches scallions, cut on bias

Tomatillo Salsa:

12 Tomatillos
1 Onion
3 bunches Cilantro
2 Serranos
Salt & Pepper

Chipotle Salsa:

2 cans Chipotle
2 onions
6 Roma tomatoes
8 cloves of garlic

Guacamole:

6 avocadoes
2 bunches cilantro
2 small red onions
1 serrano
Juice of 3 limes
Salt & pepper

Directions

1. Marinate skirt steak in Cumin Cilantro Marinade.

For the Corn and Black Bean Salad:

1. Sauté corn and add to all ingredients. Dress with ¾ cups extra virgin olive oil and ¼ cup of red wine vinegar. Salt and pepper to taste.

For the Tomatillo Salsa:

1. Puree all ingredients in a blender.

For the Chipotle Salsa:

1. Cook all ingredients together for 20 minutes and puree.

For the Guacamole:

1. Chop cilantro, dice red onions, chop serranos and mix with mashed avocado. Add lime juice and salt and pepper to taste.

Roasted Serranos, Jalapeno and Habaneros:

Roast on a grill until charred, but not burnt.