Tangy grilled meat wrapped in warm tortillas is as simple -- and delicious -- as it gets. Skirt steak is the traditional cut for this dish, but flank steak, which is easier to find, makes a perfect substitute -- just be sure to marinate the meat, since these cuts are super-flavorful but can be tough (boneless, skinless chicken breasts are also a good option here). If you want to grill up some peppers and onions, like they do in many restaurants, go ahead -- but since they're not traditional and my kids won't eat them anyway, I always feel free to skip them.
Active time: 20 minutes
Total time: 2 hours 20 minutes (including marinating time)
Yield: Serves 6
3 teaspoons kosher salt (or half as much table salt)
2 cloves garlic, pressed
Juice and finely grated zest of 1 lime
1/3 cup finely chopped cilantro
1 tablespoon olive oil
1 1/2 pounds skirt steak or flank steak
12 small flour tortillas, warmed (wrap them in foil and pop them in a 350 oven while the steak grills)
Cilantro leaves, guacamole, and salsa for serving
- Combine the salt, garlic, lime juice and zest, cilantro, and olive oil then rub this mixture onto the meat, coating both sides. Put the meat in a large Ziploc or covered dish and refrigerate for two hours (this is ideal, but if you don't have this much time, just marinate it as long as you can -- at least 15 minutes).
- Let the meat come to room temperature before grilling, and blot it dry with paper towels.
- Heat a charcoal or gas grill or a grill pan over medium-high heat and cook the steaks just to medium rare (longer and they'll be tough), around 4-6 minutes a side.
- Let the meat rest 10 minutes on a cutting board, then slice it across the grain into very skinny slices. Serve with warm tortillas, cilantro, guacamole, and salsa.