- 5
Ingredients
- 2 to 2-1/2 lbs skirt steak
- salt and pepper
- 2 Tbsp ground ginger
- 8 cloves garlic
- 2 limes, halved
- 2 to 3 Tbsp hot chili oil
- 10 to 12 tortillas
Preparation
Step 1
Place the skirt steak in a large, shallow glass or enameled casserole. Generously salt and pepper the exposed surfaces, then sprinkle with 1 Tbsp of the ground ginger. Mash the garlic into a paste -- or mince it very fine -- and spread half of it over the meat. Squeeze one of the limes over the meat, then drizzle on 1 to 1-1/2 Tbsp of the chili oil, spreading it around with the back of a spoon. Turn the meat over with a fork and repeat the procedure on the other side of the meat. Cover with plastic wrap and refrigerate for at least 2 hours, longer for more intense flavors. (If you get chili oil on your fingers, wash them thoroughly with warm, soapy water).
Start your grill and cook the steak over low to moderate heat for about 6 to 7 minutes on each side, turning once, until done to your liking.
Remove the meat to a cutting board. Briefly warm the tortillas--on the grill, or in the microwave or oven. Slice the meat thin, across the grain, and place several strips in a warmed tortilla. Add a spoonful of guacamole and/or beans. Roll up the tortilla and serve.