- Level: Easy
- Total: 4 hr 35 min
- Prep: 15 min
- Inactive: 4 hr
- Cook: 20 min
- Yield: 4 to 6 servings
Ingredients
1/2 cup olive oil
4 tablespoons tequila
4 tablespoons fresh lime juice
1 tablespoon lime zest
4 large garlic cloves, smashed
1 jalapeno, chopped
2 tablespoons honey
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 (1 1/2 pound) skirt steak, cut in 1/2
2 tablespoons olive oil
1 poblano pepper, sliced
1 red bell pepper, sliced
1 large onion, sliced
18 flour tortillas
Fresh sprigs cleaned cilantro, for garnish
Lime wedges, for garnish
Sour cream, for garnish
Salsa verde, optional garnish
Directions
- Mix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours.
- Heat a cast iron griddle over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from griddle to a cutting board and tent with foil. Let rest while you cook the peppers.
- Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl.
- Wipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm.
- Cut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, sour cream and a small bowl of salsa verde, if desired.
