Recipe Box: Flash-Grilled Skirt Steak & Charred Tomato Salsa

Fire up the grill for this innovative Latin-inspired steak dish!

By Monica Storch June 10, 2024

Get ready for a sizzling summer with this delectable Flash-Grilled Skirt Steak with Charred Tomato Salsa recipe. Shared initially with Macaroni KID by renowned chef Rhys Lewis in 2011, this ultimate grilling treat is returning from our archives.

Perfectly seasoned skirt steak, combined with an irresistible salsa and served with warm tortillas ... it's a flavor explosion you won't want to miss!

At Macaroni KID, we skip the fluff and get straight to the good stuff. No need to scroll through pages of unnecessary content about our favorite childhood memories — we know you just want the recipe! Type "Recipe Box" into our Search bar for more incredible recipes. Now let's get cooking!

Flash-Grilled Skirt Steak with Charred Tomato Salsa 
Serves 4

Ingredients for the meat:

  • 1 lb. lean beef skirt steak
  • Dry chilis, toasted in the oven and finely chopped in a spice grinder
  • 2 cloves garlic, peeled & finely chopped
  • 1 sprig of fresh rosemary, stemmed and chopped fine
  • 1 sprig of fresh mint, stemmed and chopped fine
  • 1 sprig of fresh thyme, stemmed and chopped fine
  • ½ cup vinegar
  • ¼ cup olive oil
  • Kosher salt & pepper

Ingredients for the salsa:

  • 1 yellow bell pepper
  • 1 Poblano chili
  • ¼ Spanish onion
  • 4 Roma tomatoes
  • 1 bunch cilantro, stemmed and chopped fine
  • Kosher salt, to taste

You'll also want the following:

  • 8 flour tortillas
  • Sour cream
  • Pesto (use your favorite store-bought or homemade pesto)

Danilo Saltarelli | Canva

intek1 | Canva

1.) Cover meat with dry chilis, herbs, garlic, vinegar, salt, pepper, and a splash of olive oil. Rub spices onto the meat and allow it to marinate on both sides while you make the vegetables.

Why skirt steak? Skirt steak is a flavorful and tender cut of beef known for its rich taste and juicy texture. The thin, long grain of skirt steak lends itself well to grilling, as it quickly absorbs marinades and cooks rapidly on high heat, resulting in a deliciously charred exterior and a juicy, medium-rare interior.

2.) Grill the vegetables:

  • Place poblano chili and yellow bell pepper on the grill whole. Once grilled on all sides, seed and chop into 1/4-inch pieces.
  • Grill the tomatoes until the skins come off.  
  • Peel the onion and cut into thick strips, about ¼-inch thick, sprinkle with salt and pepper, and grill.

Why grill the vegetables? Grilling the vegetables adds depth and complexity to their flavors, enhancing the dish's overall taste. Grilling imparts the vegetables a smoky and slightly charred essence, creating a delightful contrast to their natural sweetness. This process brings out the natural sweetness and enhances the overall taste profile of the salsa, making it a delicious accompaniment to the grilled skirt steak.

3.) Once grilled and chopped, combine vegetables, cilantro, and olive oil to create the Charred Tomato Salsa.

4.) Place the skirt steak on the grill and sear on both sides for 60 to 90 seconds. Use leftover marinade to baste the meat.

5.) Remove the skirt steak from the grill and set aside. 

6.) Place tortillas on the grill for a moment to warm them.

7.) Slice the steak into thin strips and place on top of an open tortilla. Cover with the charred tomato salsa, sour cream, and pesto — and enjoy!