SKIRT STEAK TACOS WITH CILANTRO AND MEXICAN CREMA

Beef|Gluten-free|Tacos|Tex-Mex

Ingredients

2-pounds skirt steak

Marinade:

½ cup olive oil

8 large cloves garlic, chopped

½ cup fresh cilantro, chopped

1 teaspoon cumin

1 teaspoon salt

1 teaspoon red pepper flakes

Juice from 2 large limes

Crema:

1 cup sour cream

½ cup heavy cream

½ teaspoon salt

Grilled onions:

3 large sweet yellow onions (Vidalia are great)

¼ cup olive oil

1 teaspoon granulated garlic

½ teaspoon salt

½ teaspoon pepper

Salsa:

1-pint grape tomatoes, quartered

1 small sweet onion, chopped

1 jalapeño, seeded and minced

¼ cup cilantro, chopped

1 heaping teaspoon cumin

salt and pepper, to taste

¼ cup olive oil

juice of one large lime

2 teaspoons sugar

12, 6-8” flour tortillas (or corn tortillas for gluten-free option)

1 cup shredded Monterey Jack cheese

1 bunch fresh cilantro

Instructions

Marinade the steak for at least a couple of hours or overnight in a large ziplock bag.

To make the crema, combine sour cream, heavy cream, and salt in a small bowl and whisk to combine.

Combine salsa ingredients in a small bowl and let sit while you cook the steak.

Cut the onions into ¼” rings. Combine olive oil, granulated garlic, salt and pepper in a small bowl and brush the mixture on the onions on both sides.

Turn your grill to medium high heat and let get hot for 30 minutes. Grill the steak and onions until steak is medium rare, about 3-5 minutes per side and onions are lightly charred. Let steak rest for 10 minutes.

Toast the tortillas on the grill, until lightly browned.

Slice the steak, across the grain, in thin strips.

To assembler tacos, place a few pieces of meat on a toasted tortilla. Top with 2 tablespoon cheese, grilled onions, salsa, crema, and cilantro leaves. DEVOUR!