How To Make Steak Tacos With Ancho Chile Lime Sauce Rockin Robin Cooks

Watch how to make Skirt steak tacos with caramelized onion, grilled corn and the chile lime sauce. So delicious!
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Kitchen Tools I like:

Tortilla Warmer
http://amzn.to/2FGq24U

10 inch cast iron pan
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Squeeze Bottles
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Microplane
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Disclaimer:
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Steak Tacos
Ingredients:
1 - 1 lbs Skirt steak
3 ears of corn, shucked
1 - 2 yellow onion, cut into slices
5 - 6 cloves of garlic, minced
Olive oil
Sour cream
Avocado slices
Salt
Corn tortillas
cup lime juice

Ancho chile lime sauce
2 limes, zested
4 tsp. Lime juice
2 tsp. Ancho chile powder
6 Tbsp. mayonnaise
tsp. Granulated garlic or powder
2 tsp. Or more of sriracha sauce

Directions:
Lay the skirt steak out on a cutting board and cut it into manageable size pieces that will fit in your dish and on the bbq.

Take your minced garlic and spread it out over both sides of the steak, pressing it into the meat.
Place the steak into a dish and rub olive oil over the meat and add cup lime juice. Sprinkle the ancho chile powder and salt over both sides of the meat and cover with saran wrap and marinate for at least 1 hour and up to overnight.

To make the sauce, combine all the sauce ingredients into a bowl and stir to combine. Taste and adjust seasonings. Cover and place in refrigerator. Can be made a day ahead.

Place the corn on the cob on a plate and drizzle with olive oil and rub the oil all over. Sprinkle with salt.

Place 1 - 2 Tbsp. of olive oil in a cast iron pan and toss in the onion.

Place the corn and the pan of onion on the bbq which has been preheated over medium heat. Turn the corn over every couple of minutes until it has some char marks over all. Toss the onions over in the pan until they turn a golden brown.

Pull the corn and the onion off the bbq when done and keep warm.

Turn the temperature on the bbq to medium high and place the steak on the hot grill. Turn the steak over at 2 minutes. Cook on the second side for 2 minutes and then pull them off the grill to rest.

You can heat the corn tortillas on the grill with the temperature set at low heat. Just lay them on the grate for a minute or two and they will be hot. You can place them in a tortilla warmer to keep warm.

Slice the corn off the cob and place it in a bowl and keep warm. Slice the steak across the grain into fairly thin slices. I like small pieces for taco filling so I will cut the meat again into bite size pieces.

Now you are ready to serve up tacos. Take a warm corn tortilla and lay some skirt steak down the center. Add a layer of caramelized onion on top, a scoop of grilled corn and then add that wonderful ancho chile lime sauce over the top. Garnish with slices of avocado and some sour cream.

I hope you enjoy these as much as I do!

Thanks for watching and sharing!
Rockin Robin
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