← Nouns Cooking · Mexican

Ingredients

• 800 g skirt or flank steak
• 120 ml fresh orange juice
• 60 ml lime juice (about 2 limes)
• 4 cloves Garlic, finely chopped
• 1 Jalapeño, finely chopped
• 1 bunch coriander (about 30 g), finely chopped
• 2 tbsp white or cider vinegar
• 60 ml Olive oil
• 1 tsp Cumin
• 1 tsp Salt
• ½ tsp Black pepper
• 12 warm corn tortillas
• 1 Avocado, sliced
• 1 Lime, cut into wedges

Method

1. Mix all the marinade ingredients together in a shallow dish.
2. Add the steak and turn it to coat. Cover and refrigerate for at least 2 hours and up to 8; any longer and the citrus makes the surface mushy.
3. Heat a barbecue, griddle pan or heavy frying pan until very hot. Lift the steak out, let the excess marinade drip off and brush it lightly with oil.
4. Cook for 3–4 min per side for medium-rare, without moving it, so it gets a deep charred crust. Thicker flank steak may need a minute longer.
5. Rest the steak on a board for 5 min, then slice it thinly across the grain.
6. Pile into warm tortillas with avocado, salsa or pico de gallo, and a good squeeze of lime.

Tips

• Slicing across the grain matters most with skirt steak: look for the long lines of muscle and cut at right angles to them.
• Leftovers make a great burrito bowl with rice, beans and salsa the next day.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Bon Appétit Food Network