Ingredients:
2 lbs skirt steaks
1 cup extra virgin olive oil
1 cup red wine vinegar
3 tablespoons dried oregano
3 tablespoons coarse black pepper
3 garlic cloves ( minced)
3 teaspoons salt
Directions:
Clean the skirt or flank steak. Remove as much of the fat and thin film as possible.
Combine all remaining ingredients.
Pour over meat and marinate over night (minimum), turning occasionally.
Arrange coals on along two sides of the grill with a drip pan in the middle.
Once white around the edges, add mesquite chips. You can soak them first if you want, but it’s not necessary.
Place meat over drip pan and put the cover on the grill.
Turn meat after 20 minutes or so, and cook for another 10-15 minute Meat should be cooked, but still juicy.
Let meat rest for 15 minute.
Cut the meat across the grain into thin strips (1/4-3/8″ thick). Be careful here, the grain does not run lengthwise. You should cut each skirt steak into 6″ segments, turn each segment 90 degrees then slice. If you don’t cut across the grain, the meat will be very tough.
Serve on hot flour tortillas, topped with your favorite toppings. I prefer spicy guacamole and shredded shard cheddar cheese.
Servings: 10-12
Time preparation: 20 min.
Time total: 50 min.