Fajita Fiesta!

Hey there! So I hope you've watched episode 2 of SWAGourmet!, in which I show you how to make my favorite Carne Asada Tacos...YUM!! But if you haven't watched it, go ahead and check out those videos on my YouTube channel (just click on the tab above called "SWAGourmet!"). So yes, where were we? Ah yes, Carne Asada Tacos...So as I did with the Ahi Tuna Burgers from episode 1, it's time for me to post the actual recipes for all the components of our tacos. So here you go: it's TACO TIME!

Skirt Steak Carne Asada Tacos with Pico de Gallo and Cilantro Sour Cream (Serves 4)

Ingredients:
2 pieces of Skirt steak
Small fajita tortillas (corn or flour)

Marinade
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/4 Balsamic vinegar
1/4 tsp. onion powder
1 tbsp. garlic powder
1/4 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. chile powder
Dash of black pepper
Squeeze lime juice

Pico de Gallo
2 chopped tomatoes, seeded
1/4 diced onion
1/8 cup chopped fresh cilantro
Squeeze of lime juice
1/4 tsp. garlic powder
1 tsp. vegetable oil
1 tsp. Balsamic vinegar

Cilantro Sour Cream
1/2 cup sour cream
1/4 cup Greek yogurt
Bunch of fresh cilantro (the cilantro does not have to be chopped)
Bunch of fresh chives (the chives do not have to be chopped)
Dash of salt/pepper
1/2 tsp garlic powder
Squeeze lime juice

Marinade:
1. Combine all marinade ingredients in a medium bowl and whisk properly.
2. Transfer the marinade to a ziploc bag and add the skirt steak. Shake, shake, shake the bag and make sure the marinade covers the meat properly.
3. Refrigerate until you're done preparing the Pico de Gallo and Cilantro cream, about thirty mins.

Pico de Gallo
4. Slice two tomatoes in half, then with a spoon, scoop out the seeds and liquid in the inside. Dice both tomatoes.
5. Chop 1/4 of an onion, then add the tomatoes and onions to a medium bowl. Thoroughly combine with a spoon.

6. Chop cilantro to yield 1/8 cup, then add the cilantro to the bowl with the tomatoes and onions. Mix it all up with a spoon.
7. Squeeze some lime juice into the bowl, and mix again with a spoon.
8. Add the garlic powder, mix, then add the vegetable oil and Balsamic vinegar. Stir again.
9. Finish with a bit of salt and pepper, then mix one last time. Cover and refrigerate until you're ready to plate.

Cilantro Cream
10. In a blender, add the sour cream, yogurt, cilantro, and chives. Cover the blender, and turn the motor on. Let it run while slowly adding the salt, pepper, garlic powder, and lime juice. Continue blending until a creamy consistency and light green color are achieved.
11. Pour the cilantro cream into a bowl, cover, and refrigerate until you're ready to plate.

Grilling the steak
12. Now that you're done with the pico de gallo and the cilantro cream, remove the steak from the fridge, which has been marinating.
13. Heat a grill/grill pan, and once it's very hot, add the skirt steak.
14. Cook the steak for 4 mins a side, achieving medium done-ness.

15. After cooking both sides, remove the steak from the grill and let rest for at least ten minutes before slicing, so the juices can redistribute throughout the meat.

16. In the mean time, add your tortillas right to the same grill/grill pan to warm them, which will also infuse them with some of the remaining meat juice goodness.
17. After ten minutes, slice the steak thinly (1/4 inch), against the grain. That means that you want to cut diagonally in the opposite direction of the natural ridges that run through the steak, which are the tendons.

Plating
18. Remove your tortillas from the grill and place on your plate. Add some pieces of steak, and spoonfuls of the pico, then drizzle with the cilantro cream. (This is such a pretty dish, so have your cameras ready! It looks like a fiesta just as much as it tastes like one!)
19. Put on your sombrero and turn on some Latin music as you feast on the fruits of your labor- delicious carne asada tacos!

Have fun with this recipe at home and comment on this post telling us all about how your fiesta goes! And definitely re-visit my YouTube to channel to re-watch any parts of episode 2 if you need a refresher on anything. But always feel free to leave any questions too as comments, if you have any! I'll definitely answer ASAP. Happy cooking and fiesta-ing!
-Gevin