Grilled Skirt Steak & Poblano Tacos

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Skirt steak
• 3 each Poblano peppers
• 1 each Yellow onion
• 3 cloves Garlic
• 3 each Limes
• 12 each Corn tortillas
• 1 bunch Cilantro
• 1 tsp Ground cumin
• 1 tbsp Chili powder
• 2 tbsp Olive oil
• 4 oz Cotija cheese, crumbled
• 2 each Avocado

Instructions

1. In a shallow dish, whisk together the juice of 2 limes, the minced garlic, cumin, chili powder, 1 tablespoon olive oil, and a big pinch of salt and pepper. Add the skirt steak, turn to coat, cover, and marinate in the refrigerator at least 20 minutes (up to 2 hours).
2. Slice the poblano peppers and onion into thin strips. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat and cook the peppers and onion 8-10 minutes, stirring occasionally, until softened and lightly charred. Remove from the skillet and set aside.
3. Remove the steak from the marinade and discard the used marinade. Heat the same skillet (or a grill pan) over high heat until very hot. Sear the steak 3-4 minutes per side for medium doneness, until an instant-read thermometer inserted in the thickest part reads 145°F.
4. Transfer the steak to a cutting board, tent loosely with foil, and let it rest 3 minutes before slicing thinly against the grain.
5. Warm the tortillas in a dry skillet, about 20 seconds per side, or wrapped in foil in a 350°F oven for 8-10 minutes.
6. Fill the tortillas with sliced steak and peppers, then top with cotija, sliced avocado, chopped cilantro, and a squeeze of lime from the remaining lime.