Ingredients
Scale
- 2 pounds of skirt steak
- 1 lb Yukon gold potatoes, peeled and finely cubed
- 1/2 cup Red onion, diced
- 1 cup Oaxaca cheese, Shredded
- 1/2 cup Salsa
- 1./4 cup Cilantro
- 2 Jalapenos, thinly sliced
- 12 Yellow Corn Tortillas
Marinade
- Juice from 1 orange
- Juice from 1 lime
- ¼ cup cilantro
- 1 tbsp SPG
- ¼ cup olive oil,
- ¼ cup Bachan’s Hot & Spicy
Instructions
- Marinate some skirt steak for 1 hour in: Juice from 1 orange, juice from 1 lime, ¼ cup cilantro, 1 tbsp SPG, ¼ cup oil, ¼ cup liquid aminos
- Peel and finely cube Yukon Gold potatoes then coat with oil and season with salt, pepper, garlic powder.
- Grill the skirt steak over high heat flipping every 3 minutes. Remove once it reaches your desired doneness.
- Rest the steak for 10 minutes, then slice the steak with the grain, then against the grain into bite size pieces.
- Add a cast iron skillet to the grill then cook the potatoes and red onions until soft.
- Add shredded Oaxaca cheese and the steak back in the cover until the cheese melts.
- Top with Salsa, cilantro and sliced jalapenos.
- Use a toasted tortilla to grab food out of the skillet then enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
