- Servings: 4
- Prep Time: 1 hour
|¼ cup||Extra Virgin Olive Oil|
|Juice of 1 Lime|
|1 Tbsp||Minced Garlic|
|2 tsp||Ground Cumin|
|1 tsp||Chili Powder or Chipotle Powder|
|¼||Jalapeno Seeded & Chopped, i use a whole one and leave seeds in, we like spicy|
|¼ cup||Chopped Fresh Cilantro Leaves|
|Salt & Pepper, to taste|
|1½ – 2 lbs||Flank Steak or Skirt Steak|
|For Salsa/pico De Gallo|
|3||Large Tomatoes, chopped|
|½||Red Onion, chopped|
|1 clove||Garlic, minced|
|¼ cup||Cilantro, chopped|
|Lime Juice, i use anywhere from 1 teaspoon to 1 tablespoon, depending on my tomato juices|
|¼ tsp||Chipotle Powder, optional|
|Salt & Pepper To Taste, i use chicken bouillon instead of salt|
|1 cup||Cheddar Cheese, shredded|
Mix all marinade ingredients in large baggie.
Add meat and seal baggie.
Refrigerate for at least 1 hour.
Mix all ingredients for salsa and refrigerate.
Grill steak until done to your liking...it doesn't take long this cut of meat is pretty thin.
Top steak with cheese before removing from grill, close lid and let cheese melt.
Throw tortillas on grill for a couple minutes on each side.
Serve steak topped with salsa and tortillas and beans or rice on the side. I also serve this with guacamole!!