Skirt Steak Tacos

Whirl it all together for a few seconds, scrape down the sides of the bowl and give it another whirl until it looks like this:

Next, you are going to need about one pound of skirt steak.

Use a rubber spatula to smooth the paste over both sides the skirt steak. Allow the meat to come to room temperature, about one hour, before grilling over a hot coals or over high heat on a gas grill. Grill for 2 or 3 minutes per side, or to your liking.

Remove to a platter, tent with foil, and let the beef rest for five minutes before thinly slicing against the grain.

Now I'm just being mean.

Besides tortillas (of course, I used an organic whole wheat variety), you will want a variety of fun toppings for your tacos. Chopped onion and cilantro are traditional, but may I also suggest chopped tomato and sliced avocado?

No cheese. No lettuce.


This recipe will feed four people. I served the tacos with a bowl of mixed fruit. The only other thing I can think to add to this menu is a Real Margarita. The spice blend would also be great on (boneless skinless) chicken breasts or thighs, if you would like chicken tacos - or on tofu if you prefer veggie tacos.

Until my next update, I remain, your well-fed correspondent.