Ingredients
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2 lbs beef skirt steak
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2 limes
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1 Serrano or Jalapeño pepper, minced
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4 cloves garlic, minced
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1/2 cup low sodium beef broth
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1/2 tbsp Old Bay® seasoning
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1 tbsp cumin
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1/2 tsp black pepper
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1/2 tsp salt
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1 medium onion, thinly sliced
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2 assorted bell peppers, thinly sliced
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12 flour tortillas
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1 cup Daisy® sour cream
Steps
1
At least 8 hours prior to cooking, trim excess fat and silver skin from the skirt steak.
2
Juice both of the limes and zest one of the limes. Combine the lime juice, lime zest, Serrano (or Jalapeño) pepper, garlic, beef broth, and all seasonings in a sealable container
3
Add the beef, turning to coat all sides. Marinate the beef for at least 8 hours or up to 24 in the refrigerator.
4
After marinating, sprinkle the steak with additional salt and pepper. Grill to desired doneness. Allow to rest 5 minutes before slicing against the grain into thin strips.
5
If grilling outdoors, create an aluminum foil pouch for the onions and bell peppers; heat until warm and tender (approximately 10 minutes). If using an indoor grill, grill the meat adding the sliced vegetables to the same pan for additional flavor.
6
Warm the tortillas in the oven or microwave according to the package directions.
7
Fill each with meat and vegetables. Top with a dollop of sour cream and serve.
