Juice of 1 orange
Juice of 2 limes
4 tablespoons olive oil
2 garlic cloves, minced
1 chipolte chile in adobo sauce, minced
3 tablespoon roughly chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon salt
2 1/4 pounds skirt steak, (or other flavorful cut) trimmed of fat
Salt and pepper
2 bell peppers, thinly sliced
1 large onion, thinly sliced
2 Tbsp olive oil
12 flour tortillas, warm
Guacamole and your favorite salsa for serving
Combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
Preheat a ridged grill pan on high heat. Drain the marinade from the beef. Lightly oil the grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp. Thinly slice the steak against the grain on a diagonal. Spread some guacamole on warm flour tortillas, top with a few slices of steak, peppers, onions, and salsa. Roll up the tortilla to enclose the filling. Enjoy!!!
TXT 24
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