Description
When fast, easy, and over the top delicious is the criteria for supper on a weeknight make arrachera street tacos.
Ingredients
Scale
- 1 lb skirt steak, trimmed
- 2 limes, zested and juiced
- 1/4 cup Tamari (or soy sauce)
- 4 cloves garlic, minced
- 1 teaspoon Chef Sandra’s Tex Mex seasoning
- 1/4 cup olive oil
- corn tortillas, street taco size
- chopped cilantro
- minced onion
Instructions
- Combine the lime zest, lime juice, Tamari, minced garlic, and Chef Sandra’s Tex Mex seasoning.
- Whisk in the olive oil.
- Place the skirt steak in a gallon-size baggie.
- Pour in the marinade. Press out the air and close up baggie.
- Leave the marinated steak out on the counter to allow it to come up to room temperature.
- Chop the cilantro.
- Mince the onions.
- Heat the tortillas on a comal or cast iron skillet.
- Grill the skirt steak on a very hot grill, 2 minutes each side, depending on how thick the steak is.
- Slice against the grain.
- Serve on warm tortillas.
- Garnish with cilantro and minced onion.
Notes
- This steak is so flavorful that I prefer it without salsa. The cilantro and the minced onion is the perfect compliment.
Keywords: arrachera