(Egg Free, Nut Free, Refined Sugar Free Option)
The spring weather has us thinking of camping and about cooking outdoors. This is a fun steak to make while camping or picnicking because the steak is placed directly on hot coals to cook. You can premix the marinade at home. Use hardwood for the fire to make clean coals.
Beef Skirt Steak on Coals
- Large corn or flour tortillas
- 2 large red peppers
- 2 large green peppers
- 2 large mild red onion
- Sour cream salsa and sliced avocados
- 2 pounds skirt steak cut into a few large pieces
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 4 green onions coarsely chopped
- 3 large cloves of garlic
- 1/4 cup lime juice can substitute lemon
- 1/2 teaspoon mild red pepper flakes can substitute hot
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 3 tablespoons turbinado sugar or honey
- To make marinade, puree all marinade ingredients in a blender. Marinate meat in a large, heavy-duty, zip top bag for at least an hour, or up to 3 hours.
- Burn wood or charcoal until gray ash appears.
- Remove steak from marinade, drain well and then pat dry with paper towels.
- Blow coals clean of ash. Lay steaks directly onto hot coals for 1 minute per side, turning with a tongs. When finished cooking, quickly place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
- While the meat is resting, heat tortillas on the same coals, and grill red and green peppers and onion quarters on sticks.
- Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice.
- Wrap the meat and grilled veggies in a hot tortilla with a dollop of sour cream, salsa, and avocado slices.