Recipe For Perfect Steak Tacos
|Steak||2 limes, juiced|
|4 cloves garlic||1 orange, juiced|
|1 large handful cilantro, chopped||½ cup olive oil|
|Salt and freshly ground black pepper to taste||2 Pounds steak, sirloin or skirt|
|Pico de Gallo||1 large handful cilantro, chopped|
|4 tomatoes, chopped
||2 cloves garlic, minced|
|½ red onion, chopped||1 lime, juiced|
|2 green onions, sliced||¼ cup olive oil|
|1 jalapeno, minced
||Salt, to taste|
- Flour tortillas, warmed
- Shredded lettuce
- Shredded jack cheese
In a food processor, pulse the garlic, jalapeno, cilantro, salt and pepper. Add the lime juice, orange juice, vinegar and oil.
Place the steak in a large dish and sprinkle with salt and pepper, then pour the marinade mixture over it. Cover and refrigerate for an hour or up to 8 hours.
For the Pico de Gallo:
In a bowl, toss together the tomatoes, onion, green onions, jalapeno, cilantro, garlic, lime juice, olive oil and salt.
- Preheat an outdoor grill or grill pan to medium high heat. Lightly brush the grill grates or pan with oil.
- Remove the steak from the marinade and grill for about 7-10 minutes per side. Let rest 5 minutes, then thinly slice against the grain.
- Assemble tacos using tortillas, sliced steak, lettuce, cheese and top with pico de gallo.