Skirt Steak with Guacamole
Arrange strips of skirt steak on a platter and pass warm flour tortillas, so everyone can wrap beef strips in tortillas. Serve the guacamole on the side or in the tortillas.
Ingrediënten
- 1 ripe medium avocado
- 2 teaspoons lemon juice
- 1 medium tomato cored and finely diced
- 1 small jalapeno chile cored, seeded, and minced
- 1 tablespoon minced scallion
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 pound skirt steak trimmed of excess fat
- 1 garlic clove
- ½ teaspoon ground cumin
- Juice of 1 lime
- 4 large flour tortillas
Instructies
- Preheat the broiler.
- Set the rack in the broiler 4 inches from the heat source.
- Peel the avocado and discard the seed.
- Dice the avocado and place in a serving bowl.
- Coarsely mash the avocado with the back of a fork.
- Stir in the lemon juice, tomato, chile, scallion, 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Set aside.
- Taking a sharp knife, score the steak.
- You do this by making shallow diagonal slashes in one direction on the steak, then across in the other direction.
- Smash the garlic clove with the flat of a knife.
- Rub the smashed garlic over the surface of the meat.
- Rub the ground cumin on both sides of the meat.
- Then drizzle on the lime juice.
- Sprinkle the meat with the remaining 3/4 teaspoon salt and 1/8 teaspoon pepper.
- Place the meat on an oiled rack over a broiler pan 4 inches from heat and broil 3 to 5 minutes on the first side and 3 to 4 minutes on the second side.
- Remove from the broiler and let stand 1 minute.
- Cut the meat into thin strips crosswise and arrange on a serving plate.
- Pass the guacamole separately or serve it in the tortillas.
- Speed It Up!
- Buy a half-pint of prepared guacamole from a deli or supermarket.
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