A beloved skirt steak dish that always goes over well when entertaining, this recipe will surely get your party going in the right direction–margaritas not included. If you have time, allow the steaks to marinate overnight in the fridge. Pull them out about 30 minutes before cooking to bring them up to room temperature so that they cook quickly and evenly. (Prep 40 minutes. Cook 30 minutes. Serves 4)
Skirt Steak/Marinade
- 1/4 cup canola oil
- 2 limes, juiced
- 4 cloves garlic, finely minced
- 1 kg skirt steak
- kosher salt
- fresh cracked pepper
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
Onions/Peppers/Tortillas
- 1/4 cup canola oil
- 1 large red onion, sliced into thin strips
- 1 large green pepper, sliced into thin strips
- 1 large yellow pepper, sliced into thin strips
- kosher salt
- fresh cracked pepper
- 8 – 10 large flour tortillas
Toppings/Garnish
- Pico de Gallo/Salsa
- sour cream
- guacamole
- cilantro (coriander)
First: At least 30 minutes prior to grilling, whisk together the first three ingredients into a mixing bowl, set aside. Next, season the steaks liberally on both sides with the remaining ingredients. Add the seasoned steaks into a large plastic bag and cover with the wet marinade. Marinate for at least 30 minutes at room temperature, or overnight in the refrigerator.
Next: Prepare grill. Preheat half of the grill to high heat, with the other half devoted to low heat. If using coals, pile coals on one side to create a direct and indirect heat surface. Place a small cast iron skillet over direct heat; add 1/4 cup canola oil. Add onions and peppers to the skillet and season with kosher salt and fresh cracked pepper. Sauté until the ingredients are slightly charred and just tender, 3 – 4 minutes. Move skillet to indirect heat and sauté until tender and caramelized, about 20 minutes. As onions and peppers are finishing, remove skirt steaks from bag, shaking off excess marinade. Grill steaks over direct heat for 2 minutes. Flip steaks and grill for another 1 – 2 minutes for medium/medium rare depending on the size and thickness. Remove steaks from grill, tent with foil, and rest for 3 – 4 minutes.
Last: Grill tortillas over direct heat until warmed and slightly charred, about 30 seconds to 1 minute, keep warm. Thinly slice skirt steak across the grain and place a generous portion onto a warmed tortilla. Top the steak with onions and peppers. Finally, finish with any of the desired toppings and serve immediately.
Reproduced courtesy of The Art of Manliness, 30 August 2011.