Street Tacos with Fire Roasted Salsa

Instructions

• Step 1: Trim Skirt Steak of excess fat, add to a zip-top bag, and marinate with lime juice and Ray's Loco Gringo Rub for a few hours.
• Step 2: To prepare the salsa: in a large bowl combine the tomatoes, peppers, onion, and seasonings, mix well. Add to a Mesh Cooking Mat and smoke at 250°F for 25-30 minutes.
• Step 3: Add the vegetables to a food processor with the olive oil, honey, cilantro, lime juice, and hot sauce. Pulse until the desired consistency of salsa is reached.
• Step 4: Preheat recteq to full with a Sear Kit.
• Step 5: Sear the steak for 5-6 minutes a side until an internal temperature of 135°F is reached. Allow the meat to rest for 10 minutes before slicing across the grain.
• Step 6: To assemble your tacos, add the tortillas to the recteq for 1-2 minutes to warm them. Build your tacos with the sliced skirt steak, cabbage, cotija cheese, and, of course, the smoked salsa.