Skirt Steak Tacos with Strawberry Poblano Salsa

Ingredients

• 6 garlic cloves, peeled and minced
• 1 whole Poblano pepper, seeded and diced
• 1/4 cup red wine vinegar
• 1 cup chopped cilantro
• 2 large limes, juiced
• 1 cup sliced strawberries
• 1 cup extra-virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon coarse ground black pepper
• 2 teaspoons white sugar
• 1, 2 pound skirt or flank steak
• 1/2 white onion, sliced into thin rings
• 1/2 purple onion, small dice
• 2 medium tomatoes, medium dice
• 1 avocado, large dice
• 16 hard taco shells

 Directions

1. Place the first 10 ingredients into a blender and pulse until you have smooth marinade. Reserve a half cup for later. 
2. Pound the skirt steak with a meat mallet on both sides and place in a Ziplock bag or air tight container with the remaining marinade poured over all. Refrigerate for at least 8 hours - preferably overnight for 12-15 hours.
3. When ready to cook the steak, mix the salsa by adding the reserved half cup of marinade to the purple onion, tomatoes, and avocado. Let that sit at room temperature for an hour or until ready to serve. 
4. To cook the steaks, saute the white onion over medium high heat just until it begins to cook. Turn heat to medium and add the steak. Let the steak cook for 8 minutes per side over medium piling the onions on top of the steak as it cooks (as per the video) 
5. Remove the onions from the pan when they are cooked through so they do not burn.
6. When the steak has cooked 8 minutes per side, let it rest for 5 minutes the onions covering the top. 
7. After 5 minutes slice paper thin against the grain. I like to cut the meat again into bit sized pieces to make tacos easy to eat. 
8. Serve family style with crunchy taco shells and the salsa.