In January 2017, I visited Chicago to celebrate the birth of my beautiful niece, Virginia Abbe Strange. I arrived at the airport to find the entire city hibernating against the cold (-20 with windchill!), and found myself determined to bring my SoCal sunshine to the

The key to a juicy and flavorful skirt steak is in the marinade. Do not fast track the marinating time, and give this pedestrian meat all the TLC it deserves.

Do, however, test the heat of your jalapenos before you start cooking. You want your steak to have a punch of flavor, but I’m pretty sure sending your guests home with heartburn and watery eyes makes for a short dinner party. To test your jalapenos, cut off the step and touch the tip of your tongue to the white rib. This will give you an idea of just how hot the pepper is with seeds.

If your guests ask for this recipe…go ahead and deleted the tongue on pepper bit.  J

Serves 12 people


3 lbs skirt steak, trimmed
3 jalapenos (1 with seeds), thinly sliced
2 cups cilantro, chopped
6 cloves garlic, minced
½ cup lime juice
½ cup olive or grapeseed oil
1 Tbs ground cumin
1 Tbs kosher salt
1 1/2 tsp ground pepper

1 small head purple cabbage, shredded
Juice of 1 lime
1 tsp olive or grapeseed oil
1 tsp kosher salt

½ cup sour cream
1 Tbs chipotle in adobo (comes in can)
¼ tsp lime zest
¼ tsp salt

12 corn tortillas, street taco size
Green onions



Seed 2 of the 3 jalapenos, reserving seeds of one jalapeno. Thinly slice. Mix together the jalapeno, cilantro, garlic, lime juice, olive oil, cumin, salt, and pepper. Pat steak dry, cut into 5” or 6” segments, and place in large Ziploc bag or Tupperware. Pour marinade over steak and turn steak to fully coat. Refrigerate at least 4 hours or overnight if possible, turning steak every so often to evenly distribute the marinade.

Heat griddle pan or grill over medium-high heat until very hot. Remove steak from marinade removing any marinade pieces stuck to meat. Discard marinade. Sear steak for 5 minutes each side, or until browned and cooked to medium-rare. Set aside to rest and reabsorb juices.

Mix juice of 1 lime, 1 tsp olive oil, and salt. Place cabbage in large bowl, pour lime mixture over cabbage, and toss. Set aside.

Puree sour cream in a blender with 1 chipotle pepper, 1 Tbs adobo sauce, lime zest, and salt. Set aside.

Preheat oven to 200 degrees. Wrap tortillas in aluminum foil. Place in oven until warm.

Thinly slice steak against the grain. Layer tortilla with cabbage, steak, and chipotle crema.

2 Comments Add yours

  1. kscrooks says:

    These tacos were so delicious! Keep the recipes coming!

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