From Good Eats
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/4 teaspoon red pepper flakes (or more if desired)
1/2 teaspoon ground cumin
3 tablespoons brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces
1 ripe (red/yellow/orange) bell pepper, sliced
1 sweet onion, sliced
8 oz mushrooms, cleaned & sliced
1 avocado, sliced, sprinkled with lime juice, salt, and pepper
sour cream
flour tortillas
AB calls for grilling directly on chunk charcoal. Directly directly…no grate. Here is his recipe if you want to check it out. I’ve modified the recipe slightly for a gas grill.
In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
Heat all grill burners on high for 5-10 minutes, scrape down & oil grates. Turn the burners down just a squidge.
Grill steaks for two minutes per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
While the meat rests saute the onions, pepper, and mushrooms.
Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with onion mixture, sour cream, and avocado in flour tortillas.