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Prep Time: 1440 Minutes Cook Time: 15 Minutes |
Ready In: 1455 Minutes Servings: 8 |
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Great recipe from David Rosengarten's It's All American Food. You can also use pork tenderloin instead of skirt steak. Note 24 hour marination time. Cooking time depends on how hot your grill is. Ingredients:
4 tablespoons olive oil |
4 tablespoons fresh lime juice |
2 tablespoons finely minced garlic |
2 teaspoons dried oregano, crumbled |
1 teaspoon ground cumin |
1 teaspoon paprika |
1 teaspoon salt |
1/4 teaspoon cayenne |
1 1/2 lbs skirt steaks |
8 large flour tortillas |
Directions:
1. In a bowl large enough to hold the steak, mix together olive oil, lemon juice, herbs and spices.
2. Place the steak in the marinade, coating it thoroughly on all sides.
3. Cover and refrigerate for 24 hours.
4. Prepare a very hot fire for you r grill.
5. Place meat on hot fire and cook quickly until the meat is charred crusty brown on the outside and is medium rare inside.
6. Remove to cutting board and let the steak rest for 5 minutes.
7. Meanwhile, warm the tortillas quickly on the grill.
8. When ready to serve, cut meat on the diagonal into slices, reserving juices.
9. Divide the steak among the 8 tortillas, drizzle with reserved meat juice, fold tortillas and serve immediately.
10. You can add grilled peppers or chilies, grilled onion slices, salsa, sour cream and/or guacamole, but they are good with just the tortillas!
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