AuthorShannon
Roughly chop a few sprigs of cilantro. In a glass pan place skirt steak, top with the liquid from a 12oz can of pickled jalapenos. Add 1/2 tsp garlic powder, 1/4 cup lime juice, chopped cilantro, salt and pepper. Marinate for at least 30 minutes and up to 8 hours.
Heat grill to medium high. Grill skirt steak two minutes and rotate cooking another two minutes (don't flip just yet!). Flip steak and cook for two minutes, rotate and cook an additional two minutes. Check temperature of steak, remove at 125 degrees for medium rare. Loosely tent steak for 5-10 minutes. Slice against the grain.
Heat corn tortillas on grill or over gas burner on stove. Add thinly sliced skirt steak, top with fresh cilantro, queso fresco, and sliced avocado. Serve with lime wedges if desired.
Ingredients
Directions
Roughly chop a few sprigs of cilantro. In a glass pan place skirt steak, top with the liquid from a 12oz can of pickled jalapenos. Add 1/2 tsp garlic powder, 1/4 cup lime juice, chopped cilantro, salt and pepper. Marinate for at least 30 minutes and up to 8 hours.
Heat grill to medium high. Grill skirt steak two minutes and rotate cooking another two minutes (don't flip just yet!). Flip steak and cook for two minutes, rotate and cook an additional two minutes. Check temperature of steak, remove at 125 degrees for medium rare. Loosely tent steak for 5-10 minutes. Slice against the grain.
Heat corn tortillas on grill or over gas burner on stove. Add thinly sliced skirt steak, top with fresh cilantro, queso fresco, and sliced avocado. Serve with lime wedges if desired.