- 2 lbs 44 Farms Skirt Steak
- 2 Tbs Cumin (ground roasted)
- 4 tsp Chili Powder
- 4 tsp 44 Farms Salt & Pepper Blend
- 2 Tbs Garlic (minced)
- 1/4 c Cilantro (chopped)
- 2 tsp Brown Sugar
- 2 Tbs Soy Sauce
- 2 Tbs Worcestershire Sauce
- 1/2 c Lime Juice
- 1/2 tsp Lime Zest
- 1/2 c Canola Oil
- 1 Red Bell Pepper (seeded and julienned)
- 1 Yellow Bell Pepper (seeded and julienned)
- 1 Orange Bell Pepper (seeded and julienned)
- 1 c Onion (halved and julienned)
- 1/2 c Cilantro Leaves (chopped)
- 12 Flour Tortillas
- Pico de Gallo
- Queso Fresco
Combine cumin, chili powder and Salt & Pepper blend.
Rub 2 Tbs. of spice mix on skirt steak and set aside in a large plastic zip lock bag for 10 minutes.
Whisk together garlic, ¼ cup cilantro, brown sugar, soy sauce, worcestershire sauce, lime juice, lime zest, and oil.
Add ½ cup of liquid to zip lock bag with skirt steak. Seal bag and massage steak to thoroughly coat in marinade. Place in the refrigerator for 2-24 hours.
Combine remaining dry spice mix and liquid together and set aside.
Heat 2 Tbs. of oil in a cast iron pan over medium high heat. Add onions and caramelize for 4-5 minutes.
Add bell peppers and cook for an additional 3 minutes until soft.
Add reserved marinade and stir until almost evaporated. Remove from heat, toss in chopped cilantro and place in a bowl.
Heat grill or large cast iron skillet over medium high heat.
Remove steak from the bag and pat dry with paper towels.
Place meat on grill and cook for 3-4 minutes on each side. If cooking in an iron skillet, add 1 Tbs. oil.
Remove steaks and let rest for 7 minutes.
Slice the steak against the grain, about 1/2 inch thick wide strips.
Heat tortillas on grill for 10-15 seconds on each side. Wrap in clean kitchen towel to keep warm.
Serve with our Green Chile Queso