Mexican · Dinner
Grilled Steak Dip Board
A warm board of sliced grilled skirt steak layered over charred flour tortillas with melted queso Oaxaca, roasted poblano, pickled red onion, avocado crema and cotija cheese. Seasoned with cumin and chili powder, it combines smoky char, tang and creamy elements.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.8gProtein
36.9gFat
29.6gCarbs
4.1gSugar
6.8gFiber
1042mgSodium
133mgChol
14.2gSat Fat
980mgPotassium
410mgCalcium
4.6mgIron
2.9mcgVitamin B12
28mgVitamin C
protein-rich
high-fiber
spice-route
all-time-classics
Instructions
1
Prep
Pat the skirt steak dry, rub with minced garlic, cumin, chili powder, lime juice, salt and black pepper, then let rest 10 minutes.
2
Grill
Sear the steak on a grill pan over high heat 3–4 minutes per side until deeply browned, aiming for 130–135°F for medium-rare.
3
Char
Roast the poblano quarter directly over a gas flame or under the broiler 4–5 minutes, turning until blackened all over, then peel and slice.
4
Build
Warm the tortilla in the skillet, scatter shredded queso Oaxaca over half and fold, cook 1 minute until cheese melts. Slice the rested steak against the grain. Mash avocado with sour cream, remaining lime juice and water until smooth. Arrange tortilla and steak on the board, scatter poblano, pickled red onion and cotija around it.
5
Plate
Toss the sliced red onion with red wine vinegar, let sit 10 minutes until softened, then spoon avocado crema onto the board, finish with cilantro, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g skirt steak
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 11 lime
- 2 tbsp2 tbsp cilantro
- 22 small flour tortilla (about 1.6 oz/45g)
- 3 oz86g queso Oaxaca
- 11 poblano pepper
- 4 tbsp4 tbsp red onion
- 2 tbsp2 tbsp red wine vinegar
- 11 avocado
- 2 tbsp2 tbsp sour cream
- 2 tbsp30ml water
- 2 tsp10g cotija cheese
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
