Skirt Steak From Zacatecas

1. 1

   Pound the meat with a butchers mallet until a uniform 1/4 inch thick.

2. 2

   In a large bowl, combine the garlic, Worcestershire sauce, red wine vinegar, red chile powder, 1 tablespoon of the salt, 2 teaspoons of the pepper, cumin, onion powder, cilantro, oil, and the red and chipotle chile sauces to make a marinade.

3. 3

   Rub the mixture over the meat, cover, and marinate overnight in the refrigerator (or less time, if you want more obvious beef flavor).

4. 4

   Prepare a charcoal or gas grill.

5. 5

   Season the meat with additional salt and pepper as you throw it on the grill.

6. 6

   Grill the meat over medium-high heat, flipping it once during cooking, 6 minutes total.

7. 7

   Remove the meat from the heat and cut into 1/4-inch-thick strips (my preference) or 1/4-inch dice.

8. 8

   To serve, lay the tortillas side by side, open face and overlapping on a platter.

9. 9

   Divide the filling equally between the tortillas and top with salsa and garnishes.

10. 10

    Grab, fold, and eat right away.

11. 11

    Or build your own taco: lay a tortilla, open face, in one hand.

12. 12

    Spoon on some filling, top with salsa and garnishes, fold, and eat right away.

* Per serving · 4 servings · Values may vary.