Delicious and simple, that's what I like about this dish. Unfortunately, I have a stove from like the 1970's, so I broiled the steak, otherwise an outdoor grill or grill pan would've added some flavor. I hope you enjoy!
- 1/4 cup fresh lime juice (about 2 medium limes)
- 1 (1 lb.) skirt steak, trimmed
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ground red pepper
- 1 cup diced, seeded plum tomato
- 1/4 cup diced onion
- 3 tbsp finely chopped fresh cilantro (or 1 tsp cilantro flakes)
- 1 tbsp diced seeded jalapeno pepper
- 1 tbsp fresh lime juice
- 1 garlic clove, minced
- 3/4 cup diced avocado (about 1 medium)
- 1/4 tsp salt
- 8 corn tortillas
- Combine 1/4 cup juice and steak in a shallow dish. Sprinkle cumin, 1/2 tsp salt, and red pepper over both sides of steak. Cover and marinate in refrigerator for 3 hours.
- Heat grill pan or grill over high heat. Coat pan with cooking spray. Add steak to pan and cook 3 minutes on each side or until desired degree of doneness. Let stand at least 10 minutes. Cut steak into 1/2 inch pieces.
- Combine tomato and next 5 ingredients (through garlic) in a bowl. Gently stir in avocado and 1/4 tsp salt.
- Heat tortillas in microwave, and serve.
Makes 4 servings
From Cooking Light November 2009
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