| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Faves, Grill, Beef, Mexican, Main dish |
4 |
Servings |
INGREDIENTS
|
|
-MICHEAL GROSC |
| 1 |
lb |
Skirt steak |
| 1 |
c |
Garlic; chopped |
| 1 |
ts |
Cumin |
| 1 |
tb |
Cilantro; chopped fresh |
| 1/3 |
c |
Worcestershire sauce |
| 1/4 |
c |
Soy sauce |
| 1 |
ts |
Liquid smoke |
| 1 |
md |
Onion; sliced in rings |
|
|
Lime juice; 1 small or 2 |
|
|
Pepper ; to taste. |
INSTRUCTIONS
Trim fat from steak. Pound lightly to tenderize. Place meat in non-metallic
container. Top with onion rings. Combine remaining ingredients. Pour over
meat and onions. Cover and refrigerate overnight.
Next day remove the meat and onions, reserving the marinade. Separate the
meat and onions. Place meat on grill, basting often with the marinade and
turning often to prevent charring. You gotta do this on a grill - it's not
the same in a broiler. Meanwhile, saute the onions in butter. When the
meat's done, slice it into strips, cutting across the grain.
Serve with homemade refried beans, Mexican rice, guacamole, picante sauce
or salsa, sour cream, grated cheddar, and of course, warm flour tortillas.
Bubba uses handmade tortillas he gets from a nearby restaurant. They're
much better than store bought.
(Hint: I like this recipe is even better with chicken, but don't tell Bubba
I said that, 'cause he thinks real men eat beef, and only sissies eat
chicken!) ...Bill/Dallas...04/22 05:25 CST FROM:
Posted to MM-Recipes Digest V4 #148 by Steve & Sharon Mehl
<skmehl@idir.net> on May 28, 1997
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