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MARINATED SKIRT STEAK TACOS
Skirt steak is a little tougher and ‘beefier’ than flank
steak so benefits from an overnight marinade. After
removing steak from the marinade and bringing it
back to room temperature, the meat is best cooked
quickly over high heat. If you like your steak well
done, this isn’t the cut for you.Serves 4
500g skirt steak
8 corn tortillas
2 avocados, flesh thickly sliced
½ red onion, finely sliced
½ bunch of coriander, leaves picked
Your favourite chilli sauce, to serve
Lime wedges, to serveMARINADE
Juice of 1 lime1 tablespoon finely chopped coriander root
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon cayenne pepper
100 ml olive oil- To make the marinade, combine all the ingredients in
a glass or ceramic dish. Add the steak and turn to coat
well, then cover and marinate in the fridge for as long
as you can, up to 24 hours. - Heat a heavy-based frying pan or a chargrill pan
over medium heat, add the steak and fry for 2–3 minutes
each side. Remove from the pan and allow to rest for
a few minutes. - Wipe out the pan and return to the heat. Quickly add
the tortillas to the dry pan and heat on both sides until
warmed through. Divide among serving plates. - Thinly slice the steak and add to the tortillas, along with
the avocado, onion and coriander. Top with chilli sauce
and serve with lime wedges.