Make this summer favourite dish with deliciously tender skirt steak topped with fresh veggies and lime.
2 lbs trimmed skirt steak
2 tablespoons kosher salt
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons ground black peppercorns
2 tablespoons olive oil
1 1/2 cups sliced white onion
1 1/2 cups sliced sweet peppers
1/2 teaspoon grated garlic
4 x 8” flour tortillas
1 cup finely shredded cabbage
1/2 cup cotija or queso fresca cheese
Fresh cilantro, for garnish
8 lime wedges
Make sure the steak is trimmed to remove silverskin and excess surface fat.
Heat your grill to medium-high heat. While heating the grill, season both sides of the streak with kosher salt. Combine paprika, cumin, coriander and black pepper in a bowl and mix well. Season all the steak with the spice mix on all sides. Place meat on the grill and cook to the desired doneness. Remove and allow to rest, tented with foil. Once the meat is rested, slice and keep warm.
Heat a cast iron pan large enough for the peppers and onions to medium-high heat. Once heated, add olive oil and peppers. Cook for a couple of minutes to allow the peppers to just start browning, then add onions and grated garlic. Toss the contents of the pan and cook till the onions soften without burning the garlic. Season with salt and pepper to taste. Set aside.
To assemble tacos, warm up the tortillas on the grill quickly. Place a strip of cabbage on the tortilla, followed by some steak, sautéed peppers, cheese, cilantro and lime wedge.
Before eating make sure to drizzle with fresh lime juice. Enjoy!