Ingredients

The following ingredients have 4 Servings
  • 2 pounds skirt steak (trimmed of excess fat)
  • salt and freshly ground black pepper
  • 2 teaspoons cooking oil
  • 2 cups loosely packed shredded lettuce
  • 2 to matoes (diced)
  • 2 tablespoons finely minced cilantro
  • 1-2 avocado (pitted and sliced)
  • 1 cup crumbled queso fresco (or other shredded cheese of your choice)
  • 1 lime (cut into wedges)
  • 8 flour or corn tortillas

Instruction

  • Season the skirt steak with salt and pepper on both sides. Heat a skillet or grill pan over high heat. When hot, swirl in the cooking oil. Add the skirt steak to the pan and sear for 2-3 minutes each side. If the skirt steak is very thin (about 1/2 inch thick), it should be medium-rare at this point. If the skirt steak is thicker, turn the heat to medium and cover to cook for an additional 2-3 minutes.
  • Let the meat rest for 5 minutes before slicing. Slice the skirt steak across the grain into very thin ribbons.
  • Assemble tacos by layering steak, lettuce, diced tomatoes, cilantro and avocado slices. Top with cheese and serve with lime wedges.