Ingredients:
1 tablespoon orange zest
1 tablespoon grated lemons, rind of
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon ground arbol chiles ( or chile powder)
1/2 teaspoon salt
2 lbs skirt steaks ( or flank steak)
6 soft flour tortillas, warmed
pico de gallo
sour cream ( for garnish)
Directions:
Make marinade:.
Combine all marinade ingredients in a large shallow baking dish. Add steak, turning to coat. Cover and marinate steak in the refrigerator, 45 minutes.
Meanwhile, heat grill. Remove steak from refrigerator and stand at room temperature, 15 minutes. Remove steak from marinade and grill 5 minutes. Turn and grill steak 3 to 5 minutes more, or until instant-read thermometer inserted in center of steak reaches 135 degrees F for medium-rare.
Transfer to cutting board and slice. Divide and fill warm tortillas with steak, pico de gallo and sour cream, if desired.
Makes 6 servings.
NOTE: Time does not include marinaing time.
Servings: 6
Time preparation: 15 min.
Time total: 23 min.