Street Tacos al Carbon

Allergens

Wheat (in tortillas), Dairy (in guacamole)

Ingredients

• 1 lb skirt steak
• 8 small corn tortillas
• 1 white onion, thinly sliced
• 1 lime, cut into wedges
• 2 cups of guacamole
• 2 cups of pico de gallo
• 2 cups of pickled red onions

Instructions

1. Prepare the marinade by mixing 1/4 cup of freshly squeezed lime juice, 1/4 cup of olive oil, 2 tablespoons of Worcestershire sauce, 2 teaspoons of chili powder, 1 teaspoon of ground cumin, salt, and pepper in a bowl.
2. Pour the marinade over the skirt steak and let it sit for at least 30 minutes or up to 4 hours in the refrigerator.
3. Preheat your grill to medium high heat.
4. Remove the steak from the marinade, shaking off excess liquid, and place it on the hot grill. Cook the steak to desired doneness, about 2 3 minutes per side for medium rare. Allow the steak to rest for a few minutes before slicing.
5. Heat the corn tortillas on the grill until they are warm and slightly charred.
6. Thinly slice the cooked skirt steak against the grain.
7. Assemble the tacos by placing a few slices of steak on each tortilla, then topping with salsas, guacamole, lime wedges, and pickled red onions.

Chef’s Insight

To infuse the dish with an authentic Mexican touch, grill the lime wedges along with the steak for added smoky flavor.

Notes

To intensify the flavor of your tacos, marinate the steak for up to 4 hours in advance.