Ingredients
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Instructions
Marinating the meat. In a food processor or blender, combine the onion, the garlic, lime juice, cumin, black pepper and ½ teaspoon salt. Process to a smooth puree. Place the skirt steak in a non-aluminum baking dish. Using a spoon, smear the marinade over both sides of the skirt steak. Cover and refrigerate 1 hour or up to 8 hours.
Grilling the steak. Light a charcoal fire and let the coals burn until they are covered with grey ash and medium-hot; set the grill grate in place. Or heat a gas grill to medium.
Lay the steak over the hottest part of the grill, turning once, until richly browned and done to your liking, about 1 ½ to 2 minutes per side for medium-rare (which is the way I like skirt steak).
Serving the tacos. Cut the long piece of skirt steak into 3-to 4-inch sections, then cut each section into thin strips across the grain (that is, in line with the full length of the skirt steak). Mix with the chiles and onions, season with a little salt and set on the table, along with the salsa de molcajete, lime wedges and hot tortillas, for your guests to make into soft tacos.
Working Ahead:Thin steaks like skirt, taste best with a shorter tour in the marinade—1to 8 hours. Leave them longer and the marinade flavor overpowers and saps the rosycolor of the meat
It is worth mentioning that there are two skirt steaks. On the cow there are the inner and outer diaphram that are sold as skirt steak. The inner is tough as shoe leather, cheaper and more commonly found. In the supermarket. A lot of outer skirts end up in restaurants but if you can find one, it will ve more expensive but worth the price.
Looks wonderful, cannot wait to get ingredients to make. You make it look so easy.
When you click the link for the salsa recipe, it takes you back to the recipe for the tacos…. no recipe for the salsa is found. Just a heads up!
Thanks for the heads up! We’ll fix ASAP. Meanwhile, here’s the link to the salsa recipe: https://www.rickbayless.com/recipe/roasted-tomato-green-chile-salsa/
sounds great will try to make soon I get my meat from Mexican Store in Milwaukee, WI.