Ingredients
- 1/2 bunch of cilantro leaves and stems chopped
- 5 cloves garlic chopped
- 1 Serrano chile chopped
- ¼ cup fresh lime juice
- 1/3 cup red wine vinegar
- 1/4 cup Worcestershire sauce
- ¼ cup avocado oil
- 1 tablespoon chili powder
- ½ teaspoon fresh ground black pepper
- 1½ to 2 pounds skirt steak or flap steak trimmed and separated
- Kosher salt
Instructions
- Place the marinade ingredients into a food processor or blender. Blitz to form a loose paste. Place the steak in a large zip-top bag and pour in the marinade. Massage the steaks and marinade together, ensuring the meat is completely coated. Squeeze the excess air from the bag, seal, and let marinate in the refrigerator for at least 4 hours and as long as overnight.
- Remove the steak from the marinade and pat dry with paper towels. Generously salt with kosher salt and let it come to room temperature for 45 minutes to 1 hour. Preheat Bull Griddle to high. Lightly oil the griddle top before cooking. Lay steak on the griddle and cook for 4 to 5 minutes. Flip and cook for 4 to 5 minutes more for medium-rare. Use a digital thermometer and remove steaks from the grill somewhere between 125°F and 130°F. Remove and let rest for 10 minutes before slicing across the grain of the meat. Serve immediately on double-warm tortillas with a squeeze of lime, a generous helping of salsa, and a sprinkle of Cotija cheese.
Notes
For serving:
Warmed small street-style corn tortillas
Lime wedges
Crumbled Cotija cheese (can substitute crumbled feta)
Bell Peppers or Sweet Peppers
Warmed small street-style corn tortillas
Lime wedges
Crumbled Cotija cheese (can substitute crumbled feta)
Bell Peppers or Sweet Peppers