I love home-made marinades, especially if they require refrigeration overnight, since the messy part is already done when it comes time to cook or grill. This is such a recipe. Go ahead and slice the onions and peppers the night before, too. This is for 2-3 pounds of skirt steak. Half it for 1-2 pounds.
MARINADE:
- 1/2 cup fresh lime juice (about 3)
- 2/3 cup water
- 1/4 cup vegetable oil
- 2 large garlic cloves, finely minced or pressed
- 2 tablespoons white, distilled vinegar
- 4 teaspoons soy sauce
- 1 teaspoon liquid smoke
- 2 teaspoons salt
- 1 teaspoon chili powder
- 1/2 to 1 teaspoon Cayenne Pepper--depending on taste
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 2-3 pounds skirt steaks
Mix all the ingredients in a bowl. Taste and re-season if necessary. Place skirt steaks in a 13x9x2 glass dish (not metal). Pour the marinade over meat and cover. Refrigerate overnight. Turn meat several times during the marinade process to ensure uniform coverage. If you don't have time to marinate over night, allow about 2-3 hours in the marinade at room temperature.
ONION AND PEPPER GARNISH
Use any combination of red, yellow or orange peppers.
- 2 medium, yellow onions
- 1 red pepper
- 1 yellow pepper
- 2 teaspoons soy sauce
- 1/4 cup water
- 1 teaspoon fresh lime juice
In a small bowl or measuring cup, mix the soy sauce, water and lime juice. Cover and set aside until ready to use.
Peel and slice onions. Slice peppers lengthwise into thin strips and then cut strips in half. Toss into a large bowl and cover until ready to use.
Peel and slice onions. Slice peppers lengthwise into thin strips and then cut strips in half. Toss into a large bowl and cover until ready to use.
Cook and Assemble
1. Fire up the grill. When hot, cook meat over medium-high heat until done, about 7 minutes per side depending on grill and heat.
2. Meanwhile. . . back in the kitchen . . . Drizzle a bit of oil in a large pan. When hot, add the onions and peppers. Cook just until tender and onions begin to soften. Add the soy sauce mixture and allow to cook down a bit. Remove to a bowl.
3. Remove meat to a cutting board and slice into thin strips. Place in a bowl or on a platter.
4. Assemble meat and onion/pepper mix on individual, warmed tortillas. Serve with any of the following condiments:
2. Meanwhile. . . back in the kitchen . . . Drizzle a bit of oil in a large pan. When hot, add the onions and peppers. Cook just until tender and onions begin to soften. Add the soy sauce mixture and allow to cook down a bit. Remove to a bowl.
3. Remove meat to a cutting board and slice into thin strips. Place in a bowl or on a platter.
4. Assemble meat and onion/pepper mix on individual, warmed tortillas. Serve with any of the following condiments:
sour cream
guacamole
grated Cheddar cheese
shredded lettuce
salsa
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toritto
J.P. Hart
Just An0ther 2 Cents
Erica K
l'Heure Bleue
Kate O'hehir
Salon.com
Comments
Have you ever tried Nellie and Joe's Key West Lime Juice? Very "limey" and good. Thanks!
- rated
I will add this to my "Gary Collection" of recipes!
Buffy: Enjoy!
Cymraeg: I love being damned!
Raving Bits: Chili uses soy sauce in theirs.
AshKW: can also be used with chicken fajitas.
Hi George: I'd say something in spanish, but I don't know any. Merci beaucoup!
Bluesurly: Give 'em a try.
Theodora: Yes, lots of good recipes out there.
Jordan: Soon you'll have my cookbook on your own.