Ingredients:
2 tablespoons olive oil
1/2 cup fresh lime juice ( about 8 limes)
1 garlic cloves, minced
1/2 onions, thinly sliced ( for marinade)
1 large sweet onions ( for grilling)
1/4 teaspoon black pepper
1/4 teaspoon salt
2 lbs skirt steaks
12 medium corn tortillas, warmed
1 large tomatoes, peeled and seeded
1 medium ripe avocados, peeled and pitted
1 tablespoon red onions
2 tablespoons cilantro
1 jalapeno chiles, seeded
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
Place oven on 200 F and wrap your tortillas, sealed in foil for about 20 minutes.
Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!
Servings: 6
Time preparation: 20 min.
Time total: 160 min.