Ingredients
Scale
- 1–2 lbs skirt steak
- 4 XL grande burrito tortillas
- 3 romaine hearts
- 1 baguette
- ½ cup shaved parmesan cheese
- 1 cup Caesar dressing
Marinade Ingredients
- ½ cup Bachan’s Original
- Juice from 2 limes
- Juice from 1 orange
- ¼ cup olive oil
- 2 tbsp SPG Blend
Instructions
- Place the skirt steak in a bowl or zip-top bag. Then add all of the marinade ingredients and let the steak marinate for 2–24 hours.
- Grill the skirt steak, flipping it every 3 minutes until it reaches an internal temperature of 135°F. Then remove it from the grill.
- Slice the baguette into ¼-inch thick slices. Next, drizzle olive oil on top. Grill for 1 minute per side until golden brown. Then remove and cut into small pieces to make croutons.
- Cut the romaine hearts down the middle and drizzle olive oil on the cut side. Grill the romaine face down for 30 seconds over direct coals. Then chop into bite-size pieces and set aside.
- Once the steak has rested for 10 minutes, slice the skirt steak with the grain into 4–5 inch sections. Next, cut against the grain into 1-inch thick slices. Finally, chop into bite-size pieces.
- Assemble on a warm tortilla with grilled romaine, croutons, shaved parmesan cheese, Caesar dressing, and steak.
- Wrap tightly and grill on both sides for 2 minutes.
- Slice in half and enjoy!
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
