Skirt Steak Asada Tacos

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, coarsely chopped
• 2 medium poblano peppers, cored, seeded, and cut into thin strips
• 4 cloves garlic, coarsely chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 6 canned plum tomatoes, drained
• 1 teaspoon salt, plus more for grilling
• 2 pounds skirt steak
• 1 medium red onion, finely chopped
• 1 bunch cilantro to yield 1 cup, loosely packed
• 1/4 cup freshly squeezed lime juice (2 to 3 limes)
• 8 soft corn tortillas
• 3 limes, cut into wedges for serving

1. Place a skillet, preferably cast iron, over medium-high heat. Add the olive oil and when it gets hot, add the yellow onion and pepper and cook until they soften, about 8 minutes. Add the garlic, chili powder, and cumin and cook 1 minute more. Add the plum tomatoes and salt, reduce the heat to medium-low, and cook for 5 minutes more.
2. Transfer the mixture to a blender or food processor fitted with the metal blade and pulse until just smooth.
3. Place the skirt steaks in a resealable plastic freezer bag and add half of the puree, making sure they are completely coated. Keep refrigerated or in a cold ice chest for up to 72 hours.
4. When you're ready to grill them, salt the steaks and grill them over medium-high heat, turning once, until they are a deep, rich brown on both sides, about 9 minutes. Transfer the steaks to a cutting board and let rest.
5. Meanwhile, in a medium bowl mix together the chopped red onion, cilantro, and lime juice.
6. Cut the steaks into 1/2-inch slices. Put a few slices in a warmed tortilla and add a heaping tablespoon of the onion/cilantro mixture. Squeeze some lime over the meat and then a tablespoon of the pureed sauce. Repeat to make 8 tacos.

extravirgin olive oil, yellow onion, poblano peppers, garlic, chili powder, ground cumin, tomatoes, salt, skirt steak, red onion, cilantro, freshly squeezed lime juice, corn tortillas, serving

Taken from food52.com/recipes/57201-skirt-steak-asada-tacos (may not work)