Aug 12, 2010

Marinated Skirt Steak Tacos

Skirt steak is delicious when marinated and grilled. But for us apartment dwellers, a grill is a small luxury not afforded. So broiling is a great alternative if you have a reliable oven. I marinated the meat for 2 days but overnight is just fine. Feel free to garnish as desired. I chose to emphasize the meat so I didn't overdo the fillers, but Napa cabbage, avocado, or fresh tomato always make great accompaniments for delicious tacos.

1-lb. skirt steak (natural-raised beef if available)
2 limes, juiced
1 packet taco mix (I used Simply Organic Southwest taco seasoning)
1 Tbs. olive oil
1-C shredded cheese (I used Monterey Jack)
Salsa (such as corn and black bean)
tortilla shells or soft tacos

Combine lime juice, olive oil and taco seasoning in small work bowl and whisk until well combined. Remove steak from packaging and pat dry with paper towel. Place in freezer bag and pour marinade inside bag. Squish around steak and make sure completely covered with marinade. Close bag and make sure there isn't any extra air inside. Place inside clean bowl and marinate in fridge for at least 12 hours. 

Preheat grill or broiler on HI (500ºF). Remove steak from marinade and rinse off extra. Coat outside with olive oil. Place on broiler sheet or in grill pan. Cook for 4 minutes per side. Remove and let sit for 10 minutes before slicing thinly on bias. 

Heat tortillas/soft tacos in dry fry pan until warmed through and pliable. Fill with sliced steak, garnish with cheese and salsa. 

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