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.
2 cloves garlic
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
Half of a jalapeno pepper, seeds included
Large handful fresh cilantro leaves
2 Tablespoons extra virgin olive oil
Juice of one lime
One pound of skirt steak
8 flour tortillas
SUGGESTED TOPPINGS:
Chopped yellow onion
Fresh cilantro leaves
Chopped tomatoes
Sliced avocado
Place the garlic, salt, pepper, chili powder, cumin, jalapeno, cilantro, olive oil and lime juice in the bowl of a food processor or mini-chopper. Whirl it all together for a twenty seconds. Scrape down the sides of the bowl and give it another whirl until smooth, about 10 additional seconds. 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. Place a few slices of the steak in a tortilla and cover with desired toppings. Fold over and enjoy!
Serves 4.
