| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | Lime, juice of | |
| 2 | tb | Vegetable oil |
| 2 | Garlic cloves | |
| 1/2 | ts | Ground cumin |
| 1/2 | Jalapeno, seeded | |
| 1/4 | c | Cilantro leaves |
| 1 | lb | Trimmed skirt steak |
| Salt and freshly ground pepper | ||
| Twelve 7-inch flour tortillas, warmed | ||
| Salsa | ||
| Sour cream | ||
| Sliced red onions | ||
| Lime wedges |
INSTRUCTIONS
ACCOMPANIMENTS In a food processor or blender combine the lime juice, oil, garlic, cumin, jalapeno and cilantro leaves and process until pureed. Alternatively, combine the lime juice and oil in a bowl. Finely chop together the garlic, cumin, jalapeno and cilantro and whisk into the juice and oil mixture. Pour the mixture over the steak and allow to marinate for 30 minutes. Preheat charcoal grill or stovetop grill pan. Season the steak with salt and pepper. Grill the steak for 2 to 3 minutes per side or until cooked to desired degree of doneness. Transfer the steak to a cutting surface and allow to stand for 5 to 8 minutes. Cut steak across the grain into thin slices or chop into 1/2-inch pieces. Serve immediately with warm tortillas and accompaniments. Yield: 4 servings Recipe by: Cooking Live Show #8883 Posted to MC-Recipe Digest V1 #627 by "Angele and Jon Freeman" <[email protected]> on May 31, 1997
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