Thinly sliced skirt steak tops warm corn tortillas, piled high with pico de gallo, queso fresco and avocado.
Photo by Gina Moore
Serves 4–6
¼ cup unsalted soy sauce
2 tablespoons Worcestershire sauce
Juice of 3 limes
3 garlic cloves, minced
2 tablespoons chopped cilantro
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt
Fresh ground black pepper
2 tablespoons olive oil
1½ pounds skirt steak
Small corn tortillas
Pico de gallo or salsa
Queso fresco cheese, crumbled
Avocado slices
Lime wedges, for garnish
In a large bowl, whisk together soy sauce, Worcestershire, lime juice, garlic, cilantro, chili powder, cumin, salt, pepper and olive oil. Place steak in a zip-top bag or baking dish and pour the marinade over it. Seal and refrigerate for 1–4 hours. Preheat grill or large skillet over medium-high heat. Remove steak from marinade, drain and cook 4–5 minutes per side until it reaches desired doneness, 130–140 F for medium rare, measured on an instant-read thermometer. Do not overcook. Remove steak and let it rest for at least 10 minutes before slicing. Slice thinly across the grain into bite-size pieces.
Warm tortillas in a dry skillet or on the grill for a few seconds per side. Keep warm in a towel. Place the sliced steak onto warm tortillas and top generously with pico de gallo, cheese and avocado slices. Garnish with lime slices.
___
What’s cooking at SCLiving.coop/food/chefbelinda
Plan a steak out! Check out these meaty meals that won't break the bank—A steak-forward dinner doesn't have to be expensive. Use affordable cuts of beef such as sirloin, chuck, flank and skirt for these delicious recipes.