Great for grilling with friends.
- 2 lb. beef skirt steak
- 2 limes
- 1 minced Serrano or Jalapeno pepper
- 4 cloves minced garlic
- 1/2 c. low sodium beef broth
- 1/2 Tbsp. Old Bay® Seasoning
- 1 Tbsp. cumin
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1 medium thinly sliced onions
- 2 assorted thinly sliced bell peppers
- 12 flour tortillas
- 1 c. Daisy® Sour Cream
At least 8 hours prior to cooking, trim excess fat and silver skin from skirt steak. Juice both limes and zest one. Combine lime juice, lime zest, Serrano pepper, garlic, beef broth, and all seasonings in a sealable container. Add beef, turning to coat all sides. Marinate for at least 8 hours or up to 24 in the refrigerator. After marinating, sprinkle steak with additional salt and pepper. Grill to desired doneness. Allow to rest 5 minutes before slicing against the grain into thin strips. If grilling outdoors, create an aluminum foil pouch for the vegetables and heat until warm and tender (approximately 10 minutes). If using an indoor grill, grill the meat adding the sliced vegetables to the same pan for additional flavor. Warm the tortillas in the oven or microwave according to the package directions. Fill each with meat and vegetables. Top with a dollop of Daisy® Sour Cream and serve.