| Prep Time | 30 min |
| Cook Time | 20 min |
| Passive Time | 8 hrs |
| Servings |
|
Ingredients
- 1 Cup pineapple juice
- 1 Cup Braggs liquid aminos
- 1 Skirt Steak
- 6-8 Jalepenos
- 1 bunch spring onions
- 1 bunch cilantro
- 1 red onions thinly sliced
- 6-8 corn tortillas
- 1 batch guacamole
Ingredients
|
|
Instructions
- 1. Remove meat from the fridge and let rest on the counter in the bag of marinade for about an hour to come to room temperature.
- Heat up the gas grill and while that is heating up, remove steak from plastic bag and pat dry with a paper towel.
- When the grill is hot, sear the steak on one side for 3-5 minutes.
- Flip over to other side and sear for an additional 3 minutes or until desired doneness.
- Let rest for 10 minutes and then slice against the grain.
- While you are the grilling steak, put spring onions and jalapenos on the grill. Turn them while grilling until you have a char on all sides of the vegetable.
- You can also use this time to heat up any tortillas you might want right on the grill. Using tongs just heat each side of the tortilla until desired doneness and place between 2 dishcloths to keep warm.
- Drape spring onions and charred jalapenos on one corner of the plate.
- Place sliced skirt steak on the other end of the platter. Fill in the middle with some sliced red onion, cilantro, limes, grilled tortillas, salsa and guacamole.