Ingredients

The following ingredients have 8 Servings
  • 1/4 cup olive oil 
  • 1 small yellow onion, minced 
  • 2 garlic cloves, minced 
  • 3 Tbs. red wine vinegar  
  • 1 tsp. chili powder 
  • 1 tsp. ground cumin 
  • 1 tsp. freshly ground pepper 
  • 2 skirt steaks, about 4 lb. total, trimmed 
  • Salt, to taste 
  • 8 large flour tortillas 
  • 1/4 cup minced fresh cilantro  
  • 2 cups <a href="http://www.williams-sonoma.com/recipe/guacamole.html"><b><u>guacamole</u></b></a> homemade or purchased 
  • 1 head lettuce, shredded  
  • 1 cup fresh salsa  
  • 1 cup <i>pico de gallo</i>  
  • 1 1/2 cups shredded Monterey jack cheese  
  • 1/2 cup <i>crema</i> or sour cream  

Instruction

  • In a bowl, whisk together the olive oil, onion, garlic, vinegar, chili powder, cumin and pepper.
  • Cut each steak crosswise into 3 or 4 pieces. There will be thicker pieces and thinner end pieces. Place the meat in a disposable aluminum roasting pan and generously season with salt. Pour the marinade over the meat and turn to coat well. Let stand for 5 to 10 minutes. Alternatively, dip the steaks in the marinade just before grilling.
  • Prepare a hot fire in a grill. Brush and oil the grill grate.
  • Remove the steaks from the marinade and pat dry with paper towels; discard the marinade. Grill the skirt steaks directly over high heat, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking. Meanwhile, wrap the tortillas in aluminum foil and place them on the side of the grill to warm.
  • Transfer the steak to a carving board, cover loosely with foil and let rest for 5 minutes. Slice the steaks across the grain into strips, toss with any accumulated juices from the carving board and mound onto a platter. Garnish with the cilantro and serve immediately with the tortillas, guacamole, lettuce, fresh salsa, <i>pico de gallo</i>, cheese and <i>crema</i> in separate dishes alongside. Serves 8.
  • Adapted from Williams-Sonoma <i>On the Grill,</i> by Willie Cooper (Oxmoor House, 2009).