Napa Dave's Skirt Steak Tacos

We had accidentally purchased strip steaks instead of flank steak- so after searching out recipes, we developed this tasty adaptation. Be sure to cut the cooked steak into very thin slices as this meat can be chewy- but sooooo delicious! (Preparation time includes the marinating!)

• Ready In: 1 hr 26 mins
• Serves: 4

Ingredients

• 1⁄2 onion, chopped
• 3  garlic cloves, chopped
• 3  tablespoons lime juice
• 1⁄2 teaspoon whole cumin seed
• 1⁄2 teaspoon salt
• 1  lb  skirt steak

• To Serve

•  lime
• 8  large flour tortillas, warmed on the grill
•  salsa
•  finely shredded red cabbage

Directions

1. Combine the onion, the garlic, lime juice, cumin & salt in a blender until pureed.
2. Cut the skirt steak into approximately 3 inch sections. Place the skirt steak pieces into a medium sized glass baking dish. Pour this mixture over the skirt steak- turn the meat in the mix to be sure that it is coated well on both sides.
3. Cover the meat and refrigerate for at least one hour.
4. Heat the grill to medium high heat.
5. Remove the steak from the marinade and using a clean kitchen towel, blot the excess onion mixture off the meat. Brush oil over both sides of the steak & then lay it over the hottest part of the grill.
6. Grill until browned - about 1 1/2 to 2 minutes per side.
7. Cut each piece of the steak into thin strips across the grain.
8. Sprinkle the meat with lime juice.
9. Serve with a plate of tortillas and let each diner fill as they choose!