WOOD FIRED SEARED SKIRT STEAK STUFFED TACOS

CHILLI CUMIN & GARLIC MARINATED SKIRT STEAK

Hanger marinated skirt (Fraldinha) steak seared and stuffed in to tacos with all the usual suspect fixings!  This cheap cut of steak is very often over looked but cooked over high heat really fast and served no more than rare, blue even better it's a super juicy succulent tasty cut of beef.  To add even more flavour I've marinated the steak with a spice mix inspired from wood fired Cowboy cooking, Brasilian barbecue and Mexican cumin flavours.

Marinating time minimum 4 hrs-24hrs / Cooking time 10 minutes 

Ingredients 

(Serves 2-4)

Marinade 

5 cloves garlic

1 tsp toasted cumin seeds

60g red chillies

1 tbsp fresh oregano 1/2 tsp if using dried

3 tbsp mirin 

2 tbsp red wine vinegar 

60ml olive oil

The Steak

500g approx skirt steak

1 glug olive oil

1/2 tsp Himalayan sea salt

(Brazilian amount 2 tbsp) !

1/4 tsp fresh ground black pepper

1/2 lime

1 bunch fresh coriander torn

Fixings

Soft corn tacos

Hot chilli sauce

Seared pineapple

Fresh coriander

Red onion

Slaw

Fresh chillies

Guacamole

Place all the marinade ingredients in a blender and blitz to a smooth paste, reserve a couple of tbsp of the marinade, in a glass dish or food bag cover the steak with the remaining marinade place in the fridge to marinate infusing all the gorgeous flavour in to your steak.

Remove the steak from the fridge around half an hour before your ready to cook so that the steak is at room temperature, this ensures a juicy tender steak as the steak has relaxed.  Fire up your wood fired oven or heat your stove top skillet very hot, if you can cook over or in a wood fired oven it really does add so much more flavour, roughly scrape off some of the marinade, now the Brazilian bit is to heavily sprinkle the steak with Himalayan salt and pepper this would be knocked off just before serving which is why if you've ever been to Fogo de chao now you know why you don't need salt!  We're not knocking the salt of as I have lowered the amount cooked with.  

Drizzle the olive oil over the steak, never add oil to the pan as this over heats the oil and it smokes, place the steaks in the hot hot skillet, or on the stone cooking floor of your wood fired oven, leave do not touch for one and a half minutes, turn the steaks over and cook for a further one minute, remove the steak from the skillet or wood oven immediately and leave to rest for 5-10 minutes, bush the reserved marinade over the steaks and slice on the bias, pour over the resting juices a beautiful self made sauce, a squeeze of lime and finish off with a sprinkling of fresh coriander enjoy.

Stuff wrap and enjoy this lip smacking juicy flavoursome steak with your choice of fixings, I love a sweet sticky chilli sauce and seared pineapple with my tacos.