Located just steps away from Revolve NYC, Tortaria offers freshly made tortas, guacamole, and margaritas – who wouldn’t want to refuel there after an indoor cycling class? We asked Chef Danny Lachs, a partner at Tortaria and former competitor on the Food Network’s Chopped, for a healthy Mexican recipe…and boy did he deliver. Enjoy, Riders!
Chipotle Rubbed Skirt Steak with Sweet Potato, Corn and Guacamole
1 lb Skirt Steak
1/4 c chipotle in adobo
2 tbsp fresh lime juice
Pinch of salt
1 sweet potato, cut into wedges
1 ear corn, cut in half
1/4 c olive oil
Pinch of salt
1/4 c tomatillos
1/4 c white onion
In a bowl mix together chipotle, lime juice, and salt and rub on steak. Allow steak to marinate for 30 minutes at a minimum or overnight if you wish.
Heat grill pan to medium high heat. Rub sweet potatoes and corn with olive oil and sprinkle with salt. Place sweet potato wedges and corn into grill pan and allow cook for 4-5 minutes before flipping. Remove from grill pan and place on the side to rest. Place steak on grill pan and allow to cook for 3 minutes on each side, allowing for nice grill marks. Remove from pan and allow to rest.
While the steak is resting, cut avocado in half and scoop out flesh into a mixing bowl. Mix in diced tomatillo and diced onion along with a pinch of salt and the juice of one lime and mix well.
Place a scoop of avocado mix in center of plate, slice the steak on a bias and lean against the avocado mixture.
Place potato wedges and corn directly behind on the plate. If you’re really hungry, don’t waste your time making it pretty and dive right in!