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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the onion, the garlic, lime juice, cumin & salt in a blender until pureed. | 2. Cut the skirt steak into approximately 3 inch sections. Place the skirt steak pieces into a medium sized glass baking dish. Pour this mixture over the skirt steak- turn the meat in the mix to be sure that it is coated well on both sides. | 3. Cover the meat and refrigerate for at least one hour. | 4. Heat the grill to medium high heat. | 5. Remove the steak from the marinade and using a clean kitchen towel, blot the excess onion mixture off the meat. Brush oil over both sides of the steak & then lay it over the hottest part of the grill. | 6. Grill until browned - about 1 1/2 to 2 minutes per side. | 7. Cut each piece of the steak into thin strips across the grain. | 8. Sprinkle the meat with lime juice. | 9. Serve with a plate of tortillas and let each diner fill as they choose! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2		chopped	32.0	7.472	0.88	0.08
garlic clove	3		chopped	-	-	-	-
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
salt	1/2	teaspoon		-	-	-	-
skirt steak	1	lb		929.3354	0.0	120.8589	45.6054
lime				-	-	-	-
flour tortilla	8			-	-	-	-
salsa				-	-	-	-
red cabbage			shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.