Recipe Details

This is a healthy Southwestern flavor profile dish. The skirt steak is very lean and flavorful when seasoned with the Cowboy Rub. The charred tomatillo salsa adds a nice acidity. Serve this dish with white or brown rice rice for a complete meal. Top with Memphis Sweet BBQ Sauce to balance some of the tart elements of the dish. 

For the Steak

  1. Heat grill to high.
  2. Wrap the tortillas in aluminum foil and on the top rack of the grill while the steak is grilling. Slice bell peppers in quarters and de- seed and grill with the onion.
  3. On a grill over high heat prepare to cook the skirt steak. Brush steak with oil and rub in The cattlemen's Cowboy Rub on both sides. Grill the steak 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. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices. Slice the grilled onion and bell peppers.

For the Grilled Tomatillo Salsa

  1. Heat grill to high.
  2. Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
  3. Brush tomatillos with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
  4. Transfer tomatillo and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.)
  5. Fill each bowl add about a cup of rice, 4oz of sliced steak, grilled bell peppers,grilled onion, sour cream, and avocado. Top with salsa. Drizzle with about a tablespoon of Memphis Sweet BBQ Sauce on each bowl. Garnish with tortillas.


This dish could become a burrito or also be served in taco shells.