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Grilled Skirt Steak Tacos with Roast Tomato Salsa

If you can make a corn tortilla, says Tommi Miers, you can make tacos, tostadas, tacquitos, with their citrussy-fresh fillings and their hot salsas. Learn to char your chillies, grill your tomatoes, toast your garlic, and pat out your own corn tortillas like (as one Mexican proverb has it) ‘a butterfly’. Join Tommi at the chic Miele Gallery to make and eat classic Mexican street food as they do in the markets of Mexico.


  • 450g trimmed skirt steak (thicker outer skirt steak is most tender, or use rump tips, but it won’t have as much flavour)

  • juice and zest of 1-2 limes

  • juice and zest of an orange

  • a clove of garlic, crushed

  • a good slug olive oil

  • 1 dried red chilli (preferably chile de arbol), finely chopped

  • 3 spring onions, chopped

  • Roast Tomato Salsa

  • 4 plum tomatoes

  • 2 cloves of garlic, unpeeled

  • 1-2 large jalapeno chillies

  • a small bunch coriander, chopped

  • ¼ white onion, finely chopped

  • juice of half a lime

  • pinch of salt


  • 1.

    Marinate the meat in the citrus juices, garlic, olive oil and chilli for at least half an hour.

  • 2.

    Heat a large frying pan or griddle and add a dash of oil. Season the meat on both sides. Grill for about one to two minutes on each side with the chopped spring onion.

  • 3.

    Set to one side to rest for a minute or two. Chop up against the grain and eat in the warmed tacos.

  • Roast Tomato Salsa :

  • 1.

    This is an easy, quick and really simple table salsa, the likes of which grace every cantina table across Mexico. Once you have a feel for how to roast vegetables on a dry griddle as I have done in this recipe, experiment with different chillies depending on your taste and how hot you dare to go.

  • Roast Tomato Salsa:

  • 1.

    Heat a large heavy based frying pan over a high heat. Place the tomatoes, the garlic and the chilli in the dry frying pan and dry roast until they are blackened, blistered and soft. The tomatoes will take a little longer so remove the garlic and chilli first, as they are cooked (about five-ten minutes).

  • 2.

    Remove the stem from the chilli and the skin from the garlic and put both in a mortar and pestle. Pound to a paste.

  • 3.

    Roughly chop the tomatoes and work them into the chilli.

  • 4.

    Add the coriander, onion and lime juice. Taste and check for seasoning.


Note: This can all be done in a food processor but you will lose the lovely rough consistency that you get with the mortar and pestle.

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