Ingredients
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2 tablespoons olive oil
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1 garlic clove, minced
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1/2 onion, thinly sliced (for marinade)
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1 large sweet onion (for grilling)
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1/4 teaspoon black pepper
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1/4 teaspoon salt
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2 lbs skirt steaks
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12 medium corn tortillas, warmed
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1 large tomatoes, peeled and seeded
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1 medium ripe avocado, peeled and pitted
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1 tablespoon red onion
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2 tablespoons cilantro
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1 jalapeno chile, seeded
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1 tablespoon fresh lemon juice
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1/2 cup fresh lime juice (about 8 limes)
Instructions
- Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
- Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
- Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
- Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
- Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
- Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
- To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!