| 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" <jfreeman@netusa1.net> on May 31, 1997
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