ingredients:
2 Lbs flank or skirt steaks
1 Onion, chopped
Kosher salt and freshly ground black pepper
Olive oil for the grill
Corn or flour tortillas
Marinade:
1 clove garlic, minced
1/2 Cup fresh cilantro leaves and stems, chopped finely
Jalapeño pepper, minced (optional, if you don’t like it spicy)
2 Freshly squeezed limes
1/2 Cup olive oil1 Teaspoon cumin
Freshly ground black pepper
Kosher salt (but go easy on it because you’ll salt the steak again just before putting it on the grill)
2 Tablespoons white vinegar
Directions:
Mash the garlic, (jalapeno if desired), cilantro, cumin, salt, and pepper into a paste. Gradually add the lime juice, oil, and vinegar. Mix well.Marinade thin sliced steak 1 to 8 hours.Grill steak to preferred doneness over medium-hot coals. Serve with warm tortillas, salsa and garnish as desired.
