This one rates 4 outta five stars. If anyone has a recipe they’d like to share, send it on! We’ll cook it, eat it and add it to the newsletter.
Serves: 4 to 6
Active time: 45 minutes
Prep time: 4 to 12 hours depending on how long you want to marinate the beef
1/2 cup soy sauce
1/2 cup fresh lime juice (no cheating with the plastic lime guys)
1/2 cup canola oil
2 teaspoons ground cumin seed
1/4 cup pack brown sugar (I cut this in half being my wife is diabetic)
2 teaspoons fresh ground black pepper
1 tablespoon chili powder (I make my own, equal parts powdered ancho and powdered quajillo chiles, I get mine at the Mexican tienda)
3 finely minced garlic cloves
2 pounds trimmed skirt steak
1 big red bell pepper stemmed, seeded and sliced into 1/2″ strips
1 big yellow bell done the same as above
1 big green bell done the same
1 big yellow onion cut into 1/2″ slices
12 to 16 tortillas corn or flour depending on what you like
- Either make some quacamole or pico de gallo or buy some if you’re so inclined – for serving, add sour cream, salsa, hot sauce or whatever you want (I use my wife’s guac and green hot sauce on mine along with diced fresh Roma tomatoes)
- Get the soy, lime juice, canola oil, brown sugar, cumin, black pepper, chili powder and garlic in a bowl and whisk thoroughly. Pull 1/2 cup and dump the rest into a bag with the steak. Toss the steak in the fridge and turn over occasionally. 3 to 12 hours there.
- Then prep the veggies and toss into a bowl with the remaining marinade. (I do this about 1 hour before cooking)
- Then light the grill, pan sear the steak and then finish grilling to about 125 internal. I look to have a decent bark which is easy with the brown sugar and oil. Then pull the steaks and let them rest. I rest them on a grate so they’ll drain a little as well.
- The dump the remaining marinade from the bag into the pans for the peppers and onions then cook the peppers and onions to your liking. Then you can slice the steak into thin strips or chunks, either combine in a clean pan or do like I do and drain the veggies then make an awesome burrito out of the pile of goodies, drop some sour cream, guac and green sauce on ’em and eat.
- You’re not doing it right unless you make a man sized mess.
- I set my tortillas on a plate, dampen a paper towel and microwave on high for 30 seconds depending on the size of the pile. Grab a Dosequis XX, squeeze a lime wedge in it and eat.
- You can play with cooking times as my wife likes her onions and peppers really soft which takes longer than the meat to accomplish.