Skirt and flank steak are two of the most popular cuts of meat used to prepare this dish. Both are great choices for marinades and a quick sear over high heat.
The key to success with either option is to thinly slice the meat against the grain, or perpendicular to the long striations that run through the cut of meat, before serving.
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- 3 tbsp extra virgin olive oil
- 3 tbsp fresh orange juice
- 1 tsp orange zest, preferably organic
- 2 tbsp fresh lime juice
- 3 tbsp tamari or coconut aminos
- 3-4 large cloves fresh garlic, peeled and smashed
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1 tsp Mexican oregano
- 2 tbsp fresh cilantro, roughly chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 1/2 lbs skirt or flank steak
- 8 oz cherry tomatoes, quartered
- 2 tbsp fresh cilantro, chopped, divided
- 1/2 medium red onion, chopped small
- 3 tbsp fresh lime juice, divided
- 1 large avocado, chopped
- 5-6 large radishes, trimmed and sliced thin
- 1 large lime, cut into 8 wedges
- 2 oz Cotija cheese, crumbled
- 1 large jalapeño, sliced
Optional, to serve:
- Gluten-free tortillas and/or lettuce wraps
- To prepare the marinade, combine all ingredients together into a medium bowl and stir to combine. Set aside.
- Place the steak into a freezer bag and pour the marinade on top. Seal the bag tightly and turn several times to ensure the steak is evenly coated. Marinate at room temperature for at least 30 minutes (but less than 2 hours) or place in the refrigerator overnight. Tip: If marinating the steak in the refrigerator, allow time for the steak to come to room temperature, approximately 20-30 minutes, before cooking.
- Combine the tomatoes, one tablespoon fresh cilantro, red onion, and two tablespoons fresh lime juice in a bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- To prevent browning, toss the chopped avocado with the remaining lime juice in a small bowl and set aside.
- Heat a large cast-iron skillet over medium-high heat. Remove the steak from the marinade and let excess liquid drip off before placing it in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until the meat reaches the desired level of doneness. Tip: Use the grilling option on this chart (and an instant-read thermometer) to determine the desired cooking temperature:https://www.certifiedangusbeef.com/kitchen/doneness.php
- Remove from heat and allow steak to rest 5 minutes before thinly slicing it against the grain. Serve immediately with the seasoned tomatoes, diced avocado, sliced radishes, lime wedges, and the remaining fresh cilantro. Top with slicedjalapeño and Cotija cheese. Offer guacamole, gluten-free tortillas, and/or lettuce wraps on the side if desired. Enjoy!
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