Skirt Steak Tacos with Roasted Tomato Salsa

Ingredients

• 1  avocado diced pitted ripe peeled halved
• 2 tablespoons canola oil 
• 2 tablespoons canola oil plus more for brushing tomatoes
• 8 6-inch flour tortillas ()
• 0.3 cup cilantro leaves fresh chopped
• 4 cloves garlic peeled
• 2  juice of lime juiced
• 6  plum tomatoes halved seeded
• 1 medium onion red thinly sliced
• 1 small onion red coarsely chopped
• 0.5 head romaine lettuce shredded
• 4 servings salt and pepper black freshly ground
• 2  serrano chiles 
• 1.5 pounds skirt steak 
• 8 ounces cup heavy whipping cream sour

Equipment

• food processor
• bowl
• frying pan
• grill
• aluminum foil
• grill pan

Directions

1. Watch how to make this recipe.
2. Heat grill to high.
3. Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
4. Heat grill pan over high heat.
5. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer.
6. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
7. Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.
8. Heat grill to high.
9. Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
10. Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
11. Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth.
12. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.)
13. Transfer to a bowl.