INGREDIENTS

  • 1 pound skirt steak
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup white onion, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 8 corn tortillas
  • 1 jalapeno pepper, thinly sliced
  • 1/2 cup tomato, diced
  • 1/2 cup queso fresco

DIRECTIONS

  1. Combine the steak, oil, garlic, and vinegar in a large bowl, turning to coat. Refrigerate at least 30 minutes or up to 2 hours.
  2. Remove steak from the refrigerator and let stand at room temperature for 15 minutes. Heat a nonstick grill pan over medium heat until hot. Sprinkle steak with salt and pepper and set on grill pan. Grill 4 minutes per side for medium rare. Transfer to a cutting board and let stand 5 minutes. Thinly slice across the grain.
  3. Meanwhile, combine the onion, cilantro, and lime juice in a small bowl. Warm tortillas according to package directions. Set 2 tortillas on each of 4 plates and top each with steak, onion mixture, jalapeño, tomato, and queso fresco.
  • Yield: 4 Servings
  • Cuisine: Mexican
  • Course: Entrée