Ingredients
- 1 pound skirt steak
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 8 small flour tortillas
Instructions
Serves: 4
Method: Direct grilling
- Set the EGG for direct cooking at 450°F/232°C.
- In a large bowl, whisk together the olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper. Add the skirt steak and let marinate for 30 minutes.
- Grill the steak for 3-4 minutes per side, or until cooked to your desired level of doneness. Remove and let rest for 5 minutes before slicing.
- While the steak rests, grill the bell peppers and onions for 2-3 minutes, until slightly charred and tender.
- Warm the tortillas on the EGG for about 30 seconds per side.
- Slice the steak against the grain and serve with the grilled vegetables and warm tortillas. Enjoy!
