Dish of the Week: Skirt Steak Tacos

This weeks dish Skirt Steak Tacos is another one for the grill from the same magazine as the Shrimp Skewers. Have I mentioned how much I LOVE my grill?!

Ingredients:
1 medium onion, chopped
1/3 cup freshly squeezed lime juice
2 tbsp ground cumin
6 garlic cloves, minced
2 tsp ground chipotle chile pepper
1/2 tsp salt
3 1/2 lbs skirt steak
16-20 6" or 8" flour tortillas, warmed
1 head napa cabbage, shredded
2 large tomatoes, seeded & chopped
1/2 large red onion, quartered and slivered
1 cup cilantro

Directions:
1. In a small food processor or blender combine the first six ingredients: onion, lime juice, cumin, garlic, chipotle pepper, and salt. Cover and process or blend to form a thick paste.

2. Spread paste over both sides of skirt steak. Using fingers, rub paste into meat fibers. Place skirt steak in resealable plastic bag set in shallow dish. Close bag and refrigerate for at least 2 hours overnight.

3. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium hot coals; grill for about 4 minutes or until steak is slightly charred, turning once halfway through grilling. (For gas grill, preheat. Reduce heat to medium-high. Place steak on grill rack over heat. Cover; grill as above). Cover steak with foil and let stand 5 minutes before coarsely chopping.

4. Serve immediately in warm tortillas topped with shredded cabbage, tomatoes, red onion, cilantro.

The recipe also recommends serving with a guacamole and a Lime Crema (3 tablespoons of lime juice combined in a small bowl with 8 oz container of sour cream).

The Verdict: The flavor of the beef was excellent and the smell was amazing! We love Mexican food so it was no surprise that this was a winner in this house! Next time I need to pay more attention to the cooking time for the steak. It was a little rare for our liking but, in our opinion, it's better to be undercooked slightly than over-cooked! For obvious reasons, I did not serve this with the Lime Crema so I cannot comment on that and I used a store bought guacamole out of sheer laziness.