INGREDIENTS
- 1-2 LB Flank steak or Skirt steak
- 2 TBL Lime juice
- 2 TBL apple cider vinegar
- 1 small bunch cilantro – chopped
- 4 cloves garlic – minced
- 1 onion diced
- 1 jalapeño – diced
- 2 TBL Grandpa's Thunder Powder or Arghhh Powder
- 2 TBL EVOO
STEP BY STEP
- Pound (pallard) steak to about a quarter of an inch in thickness
- Marinate overnight in the refrigerator in a plastic bag filled with lime juice, garlic, onion, Thunder Powder, and EVOO – Bare minimum 2 hours if you are in a rush.
- Approximately 20 hours later, let meat come up to room temperature for about 30 minutes.
- press gently between paper towels to remove much of the moisture that may have been absorbed into the meat. Flavor will still remain.
Cook streaks over very high heat (450-500º) for only about two minutes per side - Let rest 5 minutes to allow juices to reabsorb, then cut against grain in very thin strips
- Serve with warm flour tortillas with a side of grilled onion strips and grilled bell pepper strips
A great recipe for your lower cuts of beef.
