Ingredients

The following ingredients have 4 Servings
  • 2 Lbs Skirt Steak
  • 6 oz marinade (I used garlic and herb)
  • 2 ears corn on the cob roasted
  • 1/2 cup Queso Fresco (Mexican fresh farmers crumbling cheese)
  • 1 cup lettuce (choped)
  • 1 tomato (diced)
  • 2 avocado (sliced)
  • 4 Flour tortillas
  • 1/4 cup Chopped cilantro
  • 1/2 cup Sour cream
  • 1 cup salsa

Instruction

  • Using a meat tenderizer or the bottom side of a heavy skillet, pound steak to get meat to about 1/4 inch thickness.
  • Put steak in a ziplock bag with marinade and allow to set in refrigerator for at least 30 minutes.
  • Husk corn and place on a hot grill until corn is caramelized and cooked. Slice corn off cob and set aside.
  • Prepare condiments by chopping and dicing vegetables for the tacos then set aside.
  • Place steak on grill cooking 3 minutes on each side, or until preferred doneness.
  • Remove steak from grill and allow to sit for several minutes before slicing.
  • Cut steak against the grain in thin long strips.
  • Place tortillas on grill just to warm.
  • Assemble tacos using favorite condiments.
  • Enjoy!