This recipe combines two Texas favorites
to cook up a real fiesta.
2 lbs. beef skirt steak
juice of 3 small limes
3 large garlic cloves
1/4 cup Worcestershire sauce
2 Tbsp. tequila
2 large poblano peppers, seeded and halved
2 medium white onions, cut into wedges
12 flour tortillas
Combine lime juice, garlic, Worcestershire sauce, and tequila. Add sliced peppers, onion,
and skirt steak. Marinate in refrigerator 6 hours or overnight. Wrap tortillas in foil and place
on outer edge of grill to warm, turning once.
Place marinated steaks, peppers and onions on grill 4-6 inches over medium-hot coals.
Cook for 10-12 minutes uncovered or 8 minutes with grill covered turning once.
Remove steak from grill and allow to rest 5 minutes before slicing at an angle, across the
grain, into 1/4-inch thick strips. Cut the poblano peppers into strips.
Arrange carved steak, peppers and onion on a platter.
Serve with warm tortillas.
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