1 Tbsp. minced garlic
3/4 c. lime juice
2 1/2 lb. beef skirt steak or
12 flour tortillas
Pico de Gallo:
6 plum tomatoes, peeled and
1 medium onion, chopped fine
2 jalapeno peppers or 1 can
1/4 c.chopped fresh cilantro
1 tsp. salt
3 ripe avocados
1/2 medium onion, chopped fine
3 Tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
In shallow glass dish, combine garlic and lime juice.
Add meat; cover and marinate at room temperature at least 30
minutes. Or refrigerate overnight; bring to room temperature
before cooking. Preheat grill or broiler. Place meat on rack
or pan; brush with marinade and sprinkle with salt. Grill 3
to 4 minutes per side for medium rare. Slice and serve on
tortillas with Pico de Gallo and Guacamole.
Pico de Gallo: In medium bowl, combine all ingredients.
Makes 3 1/2 cups.
Guacamole: In medium bowl, mash together all ingredi-
ents. Makes 2 1/2 cups.
A yummy Mexican main dish. Serve with refried beans.
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