Grilled Skirt Steak Tacos

Ingredients

• 3 Packages of Mariposa Ranch Skirt Steak

Wet Rub:

• 1 lime zested
• 3 large cloves garlic minced
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil

Tacos:

• 2 Haas Avocados
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• sprinkle salt and pepper
• 1 cup pickled onions
• 1 cup queso fresco
• 1 cup salsa verde (I used Sprout’s Hatch Chile Salsa)
• 8 corn tortillas

Instructions

Several hours/day before make the rub:

1. In a small bowl, combine the lime zest, garlic, cumin, salt, pepper, and red pepper flakes. Add the olive oil and stir to combine.
2. Place the steak on a rimmed pan or dish and coat both sides with the wet rub. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Grilling:

1. About half an hour before cooking, take the steak out of the refrigerator to come to room temperature.
2. Heat the grill to a medium high heat (about 450°).
3. Cut the Avocados into quarters, removing the pit but leaving the skin on. Brush the avocado with lime juice, olive oil and sprinkle with salt and pepper.
4. Grill the steak to your desired doneness,(about 4-5 minutes per side for medium rare) Use a meat thermometer to assure the correct temperature. Transfer to a cutting board and let rest for 3-4 minutes before slicing.
5. Grill the avocado, about 2-3 minutes per side and transfer to a platter. Grill the corn tortillas for 1-2 minutes to warm them and get some grill marks.

To Serve:

1. Slice the steak into thin strips and arrange on a platter. Peel the skins from the avocados and slice lengthwise into thirds. Arrange the avocados with the steak. Wrap the warm corn tortillas in a dish towel to keep warm and soft. Serve with queso fresco, salsa verde and pickled onions.