1 1/2 pounds of skirt steak
2 to 3 garlic cloves, finely sliced
1 1/2 tsp salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp italian seasoning
1/2 tsp black pepper
2 tsp olive oil
2 tsp cilantro roughly chopped
1 tsp cilantro and onion relish
6 corn or flour tortillas
In a large bowl combine the juice of one lime, garlic, salt, chili powder, cumin, Italian season, black pepper, and olive oil. Take a paper towel and pat dry the steak. Toss the steak to the seasoning mix. Cover and refrigerate for 6 hours or overnight.
Add 1 tsp oil to a warm cast iron pan or grill. Cook for 6-7 minutes per side. Remove from the pan and allow the steak to rest for 5 minutes. Thinly slice the meat against the grain.
Serve on warm corn or flour tortillas, salsa verde**, and cilantro and onion relish**.
Tip: Remove the steak from the refrigerator 30-60 minutes before cooking.
** Recipes for salsa verde and cilantro and onion relish are located under sauces/dips.