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Cat Cora fuses Asian flavors to the Southwestern taco by marinating skirt steak in a honey-soy marinade. Serve with a mushroom salsa with toasted sesame and cilantro.
6 tablespoons olive oil
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons fresh lime juice
4 cloves garlic, minced
1 tablespoon McCormick Gourmet™ Ginger, Ground
1 teaspoon McCormick Gourmet™ Lemon Peel
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
2 pounds skirt steak, trimmed
8 flour tortillas, 6-inch, warmed
1 tablespoon olive oil
1/2 pound shiitake mushrooms, sliced (about 3 cups)
2 large shallots, sliced into rings
1 teaspoon McCormick Gourmet™ Chile Pepper, Chipotle
2 tablespoons chopped green onion
1 tablespoon chopped fresh cilantro
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon McCormick Gourmet™ Sesame Seed, Toasted
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
For the Tacos, mix oil, soy sauce, honey, lime juice, garlic, ginger, lemon peel and sea salt in small bowl until well blended. Place steak in glass dish. Rub seasoning mixture all over steak. Cover. Refrigerate 1 hour or longer for extra flavor.
Meanwhile, for the Salsa, heat oil in large skillet on high heat. Add mushrooms; cook and stir 4 minutes or until golden brown. Add shallots and chipotle chile pepper; cook and stir 3 minutes or until shallots begin to brown. Spoon mushroom mixture into medium bowl. Add remaining ingredients; toss lightly. Set aside.
Grill steak over medium-high heat 3 to 4 minutes per side or until medium-rare doneness. Remove steak to cutting board. Let stand 5 minutes. Slice steak across the grain into thin slices. Serve in warmed tortillas topped with Spicy Mushroom Salsa.
Test Kitchen Tip: Prepare as directed, using flank steak in place of the skirt steak.
This recipe was created by Cat Cora, Bon Appétit Executive Chef.
(Amount per serving)