Skirt Steak Tacos

1. 1

   Using a citrus reamer, juice the limes; reserve the peels.

2. 2

   In a large resealable plastic bag, mix the lime juice with the chili powder, vegetable oil and 2 teaspoons of salt.

3. 3

   Add the crushed rosemary, reserved lime peels and skirt steak.

4. 4

   Seal the bag and turn to coat the meat.

5. 5

   Let marinate at room temperature for at least 20 minutes and up to 1 hour or refrigerate for up to 4 hours.

6. 6

   Light a grill or preheat a grill pan and brush liberally with vegetable oil.

7. 7

   Pat the steak dry and generously season with salt and pepper.

8. 8

   Grill the steak over high heat, turning once, until medium-rare, 7 to 8 minutes.

9. 9

   Transfer the steak to a work surface and let rest for 5 minutes.

10. 10

    Thinly slice the steak diagonally across the grain.

11. 11

    Transfer the steak to a serving platter and serve with the warmed tortillas, chopped onion, sliced radishes, mashed avocado and hot sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.