Ingredients
- For serving:
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 3 tablespoons minced white onion
- 11/2 tablespoons soy sauce
- 2 tablespoons canola oil
- 1 tablespoon fresh lime juice (1/2 lime)
- 2 pounds (910 g) flap meat or skirt steak
- Warm, fresh corn tortillas
- Taco Stand Avocado Salsa, guacamole or
- diced avocado
- Grilled spring onions
- Roasted whole jalapeño chiles
- Pico de gallo
- Diced white onions
- Chopped fresh cilantro
Preparation
Step 1
In a nonreactive container, combine the salt, pepper, garlic, onion, soy sauce, olive oil and lime juice. Cut the meat into pieces about 5 inches (13 cm) across, add to the container, and mix well with the other ingredients to coat. Transfer to a 1-gallon (3.8-l) resealable freezer bag, squeeze out the air, and refrigerate the meat for 4 to 6 hours.
Turn the grill on high and grill the meat on one side over the highest heat until well browned and nicely marked, even slightly charred on the thin edges, about 5 minutes. Turn and cook briefly on the other side until the meat is done to your liking. When the meat is tested with an instant-read thermometer, medium rare will be 125 F (52 C), and medium will be 140 F (60 C). The meat will be well-done when it flaps like shoe leather.
Remove the meat, set it on a platter and let rest for 5 minutes. Cut the meat across the grain into slices, then cut the slices into small cubes. Serve immediately.