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Entree
4 - 6 servings
24 hours 10 minutes
8 minutes
Chef Tom Fraker
1 1/2 pounds skirt steak
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
3 cloves Melissa’s Peeled Garlic - smashed
1 jar Melissa’s Orange Habanero Salsa
Tortillas
2 Roma tomatoes - diced small
1 Melissa’s Perfect Sweet Onion - diced small
1 bunch Melissa’s Fresh Cilantro - chopped
2 limes - cut into wedges
Season the steak with the salt and pepper. Place the steak, garlic and salsa into a resealable bag, close the bag and swish it around so that everything is mixed. Place into the refrigerator and marinate for 24 hours.
Prepare a hot grill.
Grill the steak to your desired doneness. Remove from the grill and let it rest for 10 minutes.
Slice thin strips of the steak. Warm or fry the tortillas to make hard tacos and build your tacos.
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