Chipotle-Lime Steak Tacos

Raise the bar on your March Madness grilling experience with comforting Chipotle-Lime Steak Tacos. These beautiful tacos embody the essence of sophistication, delivering a fusion of bold flavors and West Coast charm to elevate your sports gathering.

Crafted with a balanced Chipotle-Lime marinade, these tacos boast a savory blend of spice and zesty citrus notes. The centerpiece is the tender and succulent marinated skirt steak, promising deep flavor that will captivate your palate. Effortlessly prepared, these tacos ensure you remain fully immersed in the game-watching experience.

Impress your guests with these tasty tacos, gather your esteemed grilling aficionados, don your team colors, and ignite the grill to curate an unforgettable March Madness party. Elevate your March Madness celebration with Chipotle-Lime Steak Tacos for your game day menu. Experience a masterpiece that will keep you wanting more.

Serves 4-6

Chipotle-Lime Steak Tacos Ingredients

• 4 cloves garlic, peeled
• 3 tbsp canola oil
• 6 canned chipotles in adobo, roughly chopped
• 1 large white onion, sliced crosswise into ¾"-thick rings
• 1 small white onion, roughly chopped
• Juice of 2 limes, plus lime wedges for serving
• 1 ½ lb. trimmed skirt steak, cut crosswise into 4 steaks
• Kosher salt and freshly ground black pepper, to taste
• 1 jalapeño, stemmed
• Warm tortillas for serving
• Salsa verde, for serving

Chipotle-Lime Steak Tacos Directions

1. Heat an 8" skillet over high heat; add garlic, and cook, turning as needed, until charred all over, about 12 minutes. Transfer to a blender with oil, chipotles, small chopped onion, juice, and purée until smooth. Transfer to a 9" x 13" baking dish, and add steaks, tossing to coat in marinade; season generously with salt and pepper. Cover with plastic wrap and let marinate at room temperature for 1 hour or in the refrigerator for up to 4 hours.
2. Build a medium-hot fire in a hybrid grill or heat a gas grill to medium heat. Brush marinade from steaks and transfer to the grill; cook, flipping once, until charred and cooked to desired doneness, about 8 minutes for medium. Transfer steaks to a cutting board and let rest for 5 minutes.
3. Meanwhile, place the remaining onion and jalapeño on the grill and cook, turning as needed, until charred and softened, about 10 minutes. Transfer the vegetables to a cutting board and finely chop transfer into a serving bowl. Finely chop the steaks and toss with the grilled vegetables in a bowl. Serve with tortillas, lime wedges, and salsa verde on the side.

Taken from Grillsanity by Summerset Grills.