Ingredients

  • Steak (chuck steak, skirt steak, flank steak) - 2 lbs
  • Garlic - 3 cloves
  • Cumin, ground - 1 tsp
  • Salt- 1 tsp
  • Chile powder - 1 tsp
  • Limes
  • Oil - 1/3 cup
  • Cilantro
  • Onions, white
  • Jalapeno
  • Tortillas (Corn)
  • Salsa (green)

Equipment

  • Grill
  • Knife
  • Ziploc bag

Process

  • Chop Onions into small cubes
  • Chop Garlic
  • Chop Cilantro
  • Chop Jalapeno
  • Chop Lime into slices
  • Juice the limes into Lime Juice
  • In a Bowl, Mix the Garlic, Cumin, Chile Powder, Salt together with Lime juice (4 Tbsp)
  • Marinate the Meat with Marinade in a Ziploc bag for a 30 min.
    • Not longer, or else meat gets mushy
  • Set grill to HIGH HEAT
  • Grill the meat quickly (a few minutes each side) until MEDIUM RARE
  • Let the meat rest for 10 minutes
  • Cut the Cooked Meat into cubes
    • Cut the steak across the grain. It will be tough and chewy unless you cut it across the grain to break up the muscle fibers.
  • Put the Cooked Meat into a bowl
  • Mix the Cooked Meat & ingredients
  • Warm the Tortillas
  • Put the Meat into a double tortilla
  • Garnish with Chopped Onions, Chopped Cilantro, and Chopped Jalapeno
  • Serve with Lime Slices and Salsa

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