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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Thought this was a great way to use skirt steak. The steaks have to marinate overnight (time not included in prep time). Recipe source: Bon Appetit (July 1986). Ingredients:
1 tablespoon pepper |
1 tablespoon garlic salt |
1/2 teaspoon garlic powder |
1/2 teaspoon cayenne pepper |
2 lbs skirt steaks, tenderized and trimmed |
12 (8 inch) flour tortillas, warmed |
4 tomatoes, peeled |
2 jalapeno peppers, roasted and peeled |
1/2 onion, quartered |
1/4 cup cilantro leaf |
1 garlic clove, minced |
1/4 teaspoon salt |
guacamole (my recipe for guacamole guacamole or your favorite) |
sour cream |
sliced black olives |
Directions:
1. Combine first 4 ingredients (pepper - cayenne pepper) in a small cup and then rub over steaks. Cover and refrigerate overnight.
2. Prepare barbecue.
3. Grill steaks to desired degree of doneness (about 5 minutes per side).
4. Slice steaks across grain into thin strips and serve with tortillas, salsa (recipe below) and your favorite garnishes.
5. To make salsa: combine salsa ingrediens (tomatoes - salt) in a food processor and chop into finely chopped. Refrigerate at least 2 hours in a covered container.
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