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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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I got this recipe from the Regis and Kelly show. I believe that it's Kelly's husband, Mark's recipe. It is so good, the longer you marinate the steak, the better. I also just make the veggie's the old fashioned way, cut em' up and saute on the stove. Ingredients:
1 1/2 lbs skirt steaks |
1 tablespoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1 tablespoon pure chile powder |
1 teaspoon ground coriander |
1/2 teaspoon black pepper |
2 limes, juice of |
1/2 cup fresh cilantro |
1/2 cup sherry wine vinegar |
1 chipotle pepper |
1 green bell pepper |
1 red bell pepper |
3 onions |
2 cups sour cream |
2 cups guacamole |
2 cups salsa |
18 small flour tortillas |
Directions:
1. Put skirt steaks in a gallon sized ziploc bag. Add the salt, cumin, garlic and onion powders, chili powder, coriander, black pepper, sherry vinegar, cilantro, lime juice and chipotle pepper in a bowl and mix well. Pour this mixture over the meat. Marinate in the refrigerator for 30 minutes, or overnight for really yummy flavor.
2. Preheat grill (temperature should be high).
3. Grill peppers until charred on all sides, turning, 15 to 20 minutes. Transfer to a cutting board, wrap in tin foil, until cool, then peel.
4. Grill the onions until nicely browned, 3 to 5 minutes per side.
5. Unwrap the peppers; scrape off charred skin of pepper with a knife. Scrape out the seeds, and cut into thin inch strips. Cut the onions into pieces.
6. Grill skirt steaks to taste (3 to 4 minutes per side for medium-rare). Slice when done.
7. Place the tortillas on grill (15 seconds per side).
8. To serve, place steak and vegetables on a tortilla. Add guacamole, sour cream, and salsa on top. Wrap and eat.
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