Josh Capon’s Skirt Steak Tacos with Charred Pineapple

by Rachael Ray Show Staff 9:00 AM, May 5, 2015

Aired May 5, 2015

Serves 4

For the Marinade:
4 dried guajillo peppers
4 dried ancho peppers
4 cloves garlic
1/2 white onion, chopped
1 cup pineapple juice

Charred pineapple salsa
1/2 cup diced tomato
1/2 cup diced red onion
1 jalapeño seeded and diced
1 cup grilled pineapple diced
Jalapeño seeded and diced
Juice of 1 lemon and 1 lime
1/4 cup cilantro chopped
2 tablespoons extra virgin olive oil
Salt & pepper

For serving:
Corn tortillas
Cotija cheese, finely grated


Marinade directions: Seed, dice and toast peppers over a flame. Place in saucepot and cover with water; simmer 10 minutes. Strain out water and purée in a food processor with garlic, onions and pineapple juice. Marinate skirt steak for in the fridge for 2-3 hours or overnight.

Mix all salsa ingredients together and set in refrigerator. Season skirt steak with salt and pepper then grill over high until medium rare.

Warm corn tortillas in dry sauté pan. Fill each tortilla with a slice of skirt steak and top with some of the pineapple salsa. Finish with cotija cheese and serve with fresh lime wedges.