3 tablespoons
minced canned chipotle chile peppers in adobo sauce
2 tablespoons
extra-virgin olive oil
2 tablespoons
fresh lime juice
2 tablespoons
packed light brown sugar
3
garlic cloves, minced
1 teaspoon
kosher salt
1 teaspoon
ground cumin
1½ pound
skirt steak, 12 to 18 millimeters thick, trimmed of excess surface fat, cut crosswise into 10- to 12-centimeter pieces
Cream
1
large, ripe Hass avocado
80 milliliters
sour cream
1 tablespoon
fresh lime juice
½ teaspoon
kosher salt
½ teaspoon
hot pepper sauce
8
flour or corn tortillas (15 to 20 centimeters)
80 grams
chopped red onion
Fresh cilantro leaves
Instructions
In a small bowl whisk the marinade ingredients. Place the steak pieces in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 8 hours. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
Related Grill Skills
Mincing Garlic
Preparing Skirt Steak
Prepare the grill for direct cooking over high heat (230° to 290°C).
Prepare the grill for cooking over high heat (260°C).
In a food processor combine the cream ingredients and process until smooth. Transfer to a bowl and cover with plastic wrap until ready to use.
Related Grill Skills
Dicing an Avocado
Remove the steaks from the bag and discard the marinade. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks across the grain into thin slices.
Remove the steaks from the bag and discard the marinade. Brush the cooking grates clean. Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks across the grain into thin slices.
Spread half of each tortilla with avocado cream and top with steak slices, onion, and cilantro. Serve immediately.