Servings: 4
Preparation Time: 20 minutes
Notes: To check temperature, cautiously hold hand about 4 inches above coals. Medium coals will force removal of hand in 4 seconds. Skirt steak may also be panbroiled over medium-high heat 5 to 7 minutes, turning occasionally. Carve and serve as directed above.
Categories: Beef, Steak
1 pound beef skirt steak, well-trimmed, cut 1/2-inch thick
OR
1 pound top round steak, well-trimmed, cut 1/2-inch thick
OR
1 pound flank steak, well-trimmed, cut 1/2-inch thick
4 tablespoons lime juice
1 teaspoon garlic salt
1/2 teaspoon pepper
4 flour tortillas, warmed
1 large tomato, chopped
3 green onions, chopped
Guacamole
Dairy sour cream
Combine lime juice, garlic salt and pepper. Trim excess fat and gristle from beef skirt steak; pound steak to 1/4-inch thickness. Place steak in plastic bag; add marinade. turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally. Remove steak from marinade; discard marinade. Place steak on grid over medium coals (see notes). Grill 4 to 6 minutes, turning once. Carve across the grain into thin slices. Serve steak in tortillas and with remaining ingredients.
Preparation Time: 20 minutes
Notes: To check temperature, cautiously hold hand about 4 inches above coals. Medium coals will force removal of hand in 4 seconds. Skirt steak may also be panbroiled over medium-high heat 5 to 7 minutes, turning occasionally. Carve and serve as directed above.
Categories: Beef, Steak
1 pound beef skirt steak, well-trimmed, cut 1/2-inch thick
OR
1 pound top round steak, well-trimmed, cut 1/2-inch thick
OR
1 pound flank steak, well-trimmed, cut 1/2-inch thick
4 tablespoons lime juice
1 teaspoon garlic salt
1/2 teaspoon pepper
4 flour tortillas, warmed
1 large tomato, chopped
3 green onions, chopped
Guacamole
Dairy sour cream
Combine lime juice, garlic salt and pepper. Trim excess fat and gristle from beef skirt steak; pound steak to 1/4-inch thickness. Place steak in plastic bag; add marinade. turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally. Remove steak from marinade; discard marinade. Place steak on grid over medium coals (see notes). Grill 4 to 6 minutes, turning once. Carve across the grain into thin slices. Serve steak in tortillas and with remaining ingredients.
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