Lunchbreak: Skirt steak tacos with red pepper aioli, prepared by Heineken Pub97 owner Ty Fujimura

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Ty Fujimura

Heineken Pub97
3626 N. Talman  Ave
(773) 944-1203

Skirt Steak Tacos

6 oz skirt steak
1 onion (white or red)
1 bunch cilantro
6 corn tortillas
6 oz red pepper aioli

Sear skirt steak to desired temperature. As steak cooks, dice onion and finely chop cilantro (you will have extra). Let steak rest for 5 minutes. While steaks rests, warm corn tortillas either in oven or in pan used to cook steak. Slice steak into thin strips or dice. Add steak, onions and aioli to corn tortillas. Top with cilantro.

Roasted Red Pepper Aioli

6 eggs
1/2 cup roasted garlic cloves or garlic confit (purchased at store)
4 roasted red peppers
1/2 cup rice wine vinegar
1 1/2 tsp lime seasoning
1 Tbs mayonnaise
1 Tbs honey
1 Tbs Sriracha
1 qt blended olive oil

Add the first 8 ingredients to a food processor and pulse first, then puree until smooth, turn off and scrape down the sides of the bowl. With the food processor running, slowly add the blended olive oil to the food processor to create the dressing/aioli.  Do not add the oil to fast or the mixture will break.
Yields 1.75 qts.