Ingredients:

  • 1 lb skirt steak, thinly sliced against the grain
  • 2 tbsp vegetable oil
  • 1 lime, juiced
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp cayenne pepper
  • 6-8 small corn tortillas
  • 1 tbsp butter
  • 1/2 cup white onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Toss the sliced skirt steak in a bowl with the lime juice, cumin, garlic powder, salt, pepper, cayenne, and oil. Let it sit for 5-10 minutes while preheating the griddle to medium-high heat.
  2. Spread the steak in a single layer across the hot griddle. Press down lightly with a spatula to maximize contact. Cook undisturbed for 2-3 minutes until a mahogany-colored crust forms.
  3. Toss the meat and cook for another 2 minutes until edges are charred and internal temperature reaches 130°F (54°C). Move the meat to the cool zone of the griddle.
  4. Apply butter to the center of the griddle. Lay tortillas down for 30-45 seconds per side until edges brown and the center puffs.
  5. Spoon the seared steak into the warm tortillas. Top with diced onions, chopped cilantro, and a squeeze of fresh lime juice.