The great authentic classic from South Texas and Northern Mexico, featuring skirt steak marinated in lime juice and spices, seared over high heat in a smoking-hot cast-iron skillet, then thinly sliced and served with tender bell peppers, caramelized onions and warm tortillas.
Ingredients
- 750 g beef skirt steak
- 2 pieces fresh yellow onion
- 1 piece fresh red bell pepper
- 1 piece fresh green bell pepper
- 3 pieces fresh lime
- 4 cloves fresh garlic clove
- 4 tbsp high-oleic sunflower oil
- 2 tbsp Worcestershire sauce
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1 1/2 tsp fine salt
- 1/2 tsp ground black pepper
- 8 pieces flour tortillas
- 0.5 bunches bunch of fresh cilantro
Method
- In a large shallow dish, squeeze the juice of two limes, then add the finely chopped garlic, Worcestershire sauce, ground cumin, dried oregano, cayenne pepper, fine salt, ground black pepper and half of the high-oleic sunflower oil. Whisk briefly with a fork to emulsify.
- Place the skirt steak in the marinade, turning to coat the entire surface well. Cover and let marinate in the refrigerator for a maximum of forty-five minutes to preserve the texture of the meat.
- Meanwhile, wash and seed the fresh red and green bell peppers, then slice them into quarter-inch strips. Peel the fresh yellow onions and slice them evenly to the same size as the bell peppers. Pick and chop the fresh cilantro leaves, then cut the remaining fresh lime into wedges for serving.
- Remove the skirt steak from the marinade, drain it carefully and vigorously pat the entire surface dry with paper towels to remove any excess moisture.
- Place a large cast-iron skillet over very high heat and let it heat dry until smoking, then pour in a drizzle of high-oleic sunflower oil.
- Place the skirt steak in the smoking skillet without moving it. Let it sear for two to three minutes until a dark, caramelized crust forms, then flip it and sear the other side for two minutes to keep the center rare.
- Immediately transfer the meat to a warmed cutting board, tent loosely with aluminum foil and let rest for five to eight minutes so the juices can redistribute through the meat.
- In the same still-hot cast-iron skillet with the beef drippings, pour in the remaining high-oleic sunflower oil, then toss in the sliced bell peppers and onions. Saute briskly over high heat for four to five minutes, stirring constantly, until the vegetables are tender but still crisp, with slightly blistered and blackened edges.
- While the vegetables cook, dry-heat the flour tortillas in another hot skillet for twenty to thirty seconds per side, until they puff slightly and become pliable again, then keep them stacked in a clean kitchen towel.
- Take the rested skirt steak, carefully note the direction of the long muscle fibers, and thinly slice the meat on a bias, strictly against the grain.
- Plate in the sizzling cast-iron skillet or on a warm platter with a bed of the sauteed onions and bell peppers, top with the sliced meat and its resting juices, sprinkle with chopped fresh cilantro and serve immediately with the warm flour tortillas and lime wedges.
Nutrition
Per serving
- Energy
- 697 kcal
- Protein
- 48.33 g
- Carbohydrate
- 62.35 g
- Fat
- 30.29 g
- Fibre
- 6.66 g
- Calcium
- 89.69 mg
- Iron
- 2.45 mg
- Magnesium
- 36.33 mg
