Grilled Skirt Steak Tacos (Arrachera)
There is something wonderfully appealing about a really good taco, made with exceptional, fresh ingredients. Smokey grill flavors meet the tangy, crunchy, spicy bite of the "fixins", all wrapped in a warm corn tortilla. This is authentic Mexican skirt steak, the basis of the dish we have come to know as Fajitas.
Yield 4 servings
Ingredients
1 pound skirt steak
8 tortillas, corn or flour
marinade:
1/2 teaspoon lime zest
2 tablespoons lime juice
2 tablespoons of orange juice
3 large cloves garlic
Pinch of cumin
Pinch of ground coriander
1/4 teaspoon freshly ground black pepper
Pinch of salt
1/4 cup olive oil
condiments:
1/4 cup diced onion
1 jalapeño pepper, thinly sliced
1/2 cup salsa
1/2 cup diced tomato
1/2 cup chopped cilantro
1/2 cup guacamole
1/2 cup grated Monterey Jack cheese
1 cup shredded tender cabbage (Napa is best, can use lettuce)
1/3 cup sour cream
| 1 | Place steak in plastic zipper bag or sealable container. Combine marinade ingredients in blender and blend until mostly smooth, then pour over steak. Seal and marinate, at least 1 hour and up to 8 hours. |
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| 2 | Prepare charcoal or gas grill for high heat. |
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| 3 | Put tortillas in tortilla-warmer, or wrap them tightly in foil. Warm in 300°F oven for about 15 minutes, or until meat is served. |
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| 4 | While tortillas are warming, place condiments into bowls and set on table. |
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| 5 | Remove meat from marinade and place on hot grill. Skirt steak is usually very thin, so cooking time is quick - 2 minutes on one side, and flip for 1 minute more for rare, 2 minutes on second side for medium rare. Remove from grill and let rest for a few minutes. Slice across the grain into thin strips. |
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| 6 | Serve with warm tortillas, allowing guests to add whatever condiments they desire. |
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