Ingredients:
- 1/4 cup olive oil
- 1 small yellow onion, minced
- 2 garlic cloves, minced
- 3 Tbs. red wine vinegar
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. freshly ground pepper
- 2 skirt steaks, about 4 lb. total, trimmed
- Salt, to taste
- 8 large flour tortillas
- 1/4 cup minced fresh cilantro
- 2 cups guacamole homemade or purchased
- 1 head lettuce, shredded
- 1 cup fresh salsa
- 1 cup pico de gallo
- 1 1/2 cups shredded Monterey jack cheese
- 1/2 cup crema or sour cream
Directions:
In a bowl, whisk together the olive oil, onion, garlic, vinegar, chili powder, cumin and pepper.
Cut each steak crosswise into 3 or 4 pieces. There will be thicker pieces and thinner end pieces. Place the meat in a disposable aluminum roasting pan and generously season with salt. Pour the marinade over the meat and turn to coat well. Let stand for 5 to 10 minutes. Alternatively, dip the steaks in the marinade just before grilling.
Prepare a hot fire in a grill. Brush and oil the grill grate.
Remove the steaks from the marinade and pat dry with paper towels; discard the marinade. Grill the skirt steaks directly over high heat, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking. Meanwhile, wrap the tortillas in aluminum foil and place them on the side of the grill to warm.
Transfer the steak to a carving board, cover loosely with foil and let rest for 5 minutes. Slice the steaks across the grain into strips, toss with any accumulated juices from the carving board and mound onto a platter. Garnish with the cilantro and serve immediately with the tortillas, guacamole, lettuce, fresh salsa, pico de gallo, cheese and crema in separate dishes alongside. Serves 8.
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).