Prep 20 mins
Cook 2 hrs 20 mins
Living in California, we often see skirt steak available. I found this recipe to be fairly authentic to how they grill it out here. You can use lemon juice, but definitely use the lime juice if you can. The onion is wonderful with this but tends to fall though the grill grates, so have an extra sweet onion sliced thick to grill as well. Allow 2 to 4 hours to marinade. (Time for marinading is included in the cooking time)
- 29.58 ml olive oil
- 118.29 ml fresh lime juice (about 8 limes)
- 1 garlic clove, minced
- 1 onion, thinly sliced (for marinade)
- 1 large sweet onion (for grilling)
- 1.23 ml black pepper
- 1.23 ml salt
- 907.18 g skirt steaks
- 12 medium corn tortillas, warmed
Salsa (finely chop the following)
- 1 large tomatoes, peeled and seeded
- 1 medium ripe avocado, peeled and pitted
- 14.79 ml red onion
- 29.58 ml cilantro
- 1 jalapeno chile, seeded
- 14.79 ml fresh lemon juice
- 2.46 ml salt
- 1.23 ml black pepper
- Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
- Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
- Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
- Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
- Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
- Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
- To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!
I got half a cup of juice (even more) from 3 limes, so those of you who are wondering if you have to buy 8 limes, don't fret. I loved the salsa. We'll use this one again.
This was really good. I did make my marinade and put my meat in a bag and froze it till the day I was ready to use it. Also with Avocado Salsa I used canned fire roasted tomatoes instead of fresh. I served all this on a bed of romaine with shredded colby jack cheese and used home made tomato salsa for my dressing. What a great meal! I will definately be making this again.
Very good! I made a couple of changes...used flour tortillas instead of corn, and left the onion out of the marinade. Also, I broiled on my stove-top grill pan. Also, added more cilantro...to me cilantro is a side dish! Thanks for posting Pam!