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STEAK1 pound Skirt Steak or Filet (whatever you prefer)
2 limes juiced
2 tablespoon olive oil
2 garlic cloves minced (I like a lot but you can add 1 if you like less)
1/2 tablespoon fresh oregano
1/2 tablespoon chili powder
1/8 teaspoon cayenne pepper
1 teaspoon ground cumin (My FAV)
Pinch of fresh ground pepper (I like white pepper for mexi cooking)
Pinch of salt
Directions
Combine lime juice, olive oil, garlic, oregano, chili powder, and cumin in a bowl. Pour marinade over meat in plastic zipper bag or bowl whatever you prefer. Add the fresh pepper and salt. If you have time marinade for 4 hours or over night. The longer you marinade the better but if you do not have a lot of time 30 min will do. You can also add a little corona to the marinade if you have it on hand--I do this when we are having a beer with our dinner. Just gives it a little extra kick.
Preheat grill on high heat, Brown on both sides. If you like your meat med plus like us, cook for about 4 min on each side if its thin skirt steak. If its Fillet you will need to cook longer to get the med plus temp.
SALAD
4 cups chopped romaine lettuce
1 ripe tomato diced
1/2 avocado sliced
1/4 cup thinly sliced jicama
1 chopped green onion
1/4 cup of mexican shredded cheese
1/8 green pepper thinly sliced
1/8 red onion thinly sliced
1 grilled corn cob (can be taken off cob and mixed in salad or ate on side)
1 grilled poblano pepper
DRESSING
3/4 cup olive oil
splash of balsamic vinegar
1 lime juiced
1/8 teaspoon garlic powder
1/8 teaspoon cumin
1/8 teaspoon coriander
pinch of red pepper flakes
Directions
Toss all salad ingredients together in large bowl except for the last two. Grill the corn and the pepper when you grill the steak. The corn can be cut off the cob and tossed in the salad or served on the side. The Poblano pepper can be cut up and tossed in the salad or served on side as garnish. Mix the dressing and toss in salad. Top with grilled steak and spritz with fresh ground pepper.
ENJOY!
