SKIRT STEAK TACOS
Grilled, rare, marinated, tender skirt steak in a tortilla wrap with guacamole, scallions, Queso fresco cheese and a squeeze of lime juice - a perfect taste of Latin American flavors!
Ingredients
| Marinade for skirt steak |
|---|
| 1 cup olive oil |
| ½ cup lime juice |
| ½ tsp salt |
| ½ tsp ground black perp |
| 2 ½ tsp dried cilantro leaves |
| ½ tsp paprika |
| 2 tsp garlic powder |
| 2 tsp cumin powder |
| 2 tsp chili-garlic sauce, salt & pepper t taste |
| 1 tsp dried oregano |
| Steak: |
| 3 lb skirt steak |
| Tacos/Tortillas: |
| 2 radishes, julienned |
| Guacamole (see recipe) |
| 8 oz Queso fresco cheese |
| 3 limes |
| warmed tortilla wraps |
Instructions
Marinating the steak
- In a large bowl, add all the ingredients for the marinade and whisk together.
- Cut the skirt steak into manageable lengths (probably 3, so they are still long (around 7 inches) but easier to grill).
- Place skirt steak into marinade and ensure it is well covered with marinade. Cover with plastic wrap. Leave in refrigerator for 2 to 24 hours.
Cooking the steak
- Preheat BBQ, grill or pan to medium high heat.
- Shake off excess marinade and grill each steak until cooked to rare.
- Take off the grill and let rest for about 10 minutes.
- Carve to about 1/4 inch thick strips and add to tacos or tortillas.
Tacos/tortillas
- We used warmed tortilla wraps, added our home made guacamole, julienned radish, Queso fresco cheese, grilled scallions and a squeeze of lime juice.
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