We sometimes change it up with skirt steak. I love skirt steak and have used it many times. This is basically the same recipe I like to use, but I put in olives and sour cream and sometimes pine nuts in mine. If I use sauce I use my own Oli’s sauce. Yummo!
If you don't have tortillas just make a salad with the greens, cheese, avocado etc. and top it with the sliced skirt steak, some sour cream and a sprinkling of chives. Still wonderful.
- 2 pounds skirt steak, trimmed of excess fat
- GF Worcestershire sauce to taste (still yummy if you omit)
- salt and freshly ground black pepper
- 2 teaspoons cooking oil
- 2 cups loosely packed thinly shredded lettuce of choice
- 2 tomatoes, diced
- 2 tablespoons finely minced cilantro
- 1-2 avocado, pitted and sliced (I love lots of avocado)
- 1 cup shredded dairy free cheese of your choice (or crumbled queso fresco)
- 1 lime, cut into wedges (optional)
- 8 flour or corn tortillas or GF tortillas
- sliced olives drained
- sour cream or sour cream alternative of choice
- Season the skirt steak with Worcestershire sauce, light salt and pepper on both sides. (best if marinated for 30 minutes)
- Heat a skillet or grill pan over high heat.
- When hot, swirl in the cooking oil.
- Add the skirt steak to the pan and sear for 2-3 minutes each side.
- If the skirt steak is very thin (about 1/2 inch thick), it should be medium-rare at this point.
- If the skirt steak is thicker, turn the heat to medium and cover to cook for an additional 2-3 minutes.
- Let the meat rest for 5 minutes before slicing.
- Slice the skirt steak across the grain into very thin ribbons.
- Assemble tacos by layering steak, lettuce, diced tomatoes, cilantro and avocado slices.
- Top with cheese, sour cream and olives; serve with lime wedges.
Source: Steamy Kitchen/Olinda Paul