- 4
Ingredients
- Marinade:
- 1/2 cup olive oil
- 4 tablespoons tequila
- 4 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 4 large garlic cloves, smashed
- 1 jalapeno, chopped
- 2 tablespoons honey
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1 (1 1/2 pound) skirt steak, cut in 1/2
- 2 tablespoons olive oil
- 1 poblano pepper, sliced
- 1 red bell pepper, sliced
- 1 large onion, sliced
- Salt and freshly ground black pepper
- 18 flour tortillas
- Fresh sprigs cleaned cilantro, for garnish
- Lime wedges, for garnish
- Sour cream, for garnish
- Salsa verde, optional garnish
Preparation
Step 1
Mix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours.
Heat a cast iron griddle over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from griddle to a cutting board and tent with foil. Let rest while you cook the peppers.
Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl.
Wipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm.
Cut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, sour cream and a small bowl of salsa verde, if desired.