Skirt Steak Tacos

We have tried this recipe a couple of times now and I love the flavor of the meat. Although you can use this as fajita meat, we have opted to make tacos out of it. I love tacos and could probably eat them for every meal so I get excited to try out new taco recipes.

We use corn tortillas, and garnish the tacos with monterey jack cheese, tomato and avocado.

I have no photo since we are generally too hungry to take pictures by the time we sit down. Enjoy!

Ingredients

• 1/2 cup olive oil
• 1/3 cup soy sauce
• 4 scallions, washed and cut in 1/2
• 2 large cloves garlic
• 1/4 cup lime juice
  
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground cumin
• 3 tablespoons dark brown sugar or Mexican brown sugar
• 2 pounds inside skirt steak, cut into 3 equal pieces

Directions

In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

Remove steak from bag and pat dry with paper towels. Grill for 1-2 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.

Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

Recipe from Alton Brown via Foodnetwork.com