May – Jalapeno and Lime Marinated Skirt Steak Tacos

May – Jalapeno and Lime Marinated Skirt Steak Tacos

Jalapeno and Lime Marinated Skirt Steak Tacos


1 medium jalapeno, thinly sliced

2 cloves garlic, minced

1/4 c. coarsely chopped cilantro

1/4 c. lime juice

1/4 c. Odelay Extra Virgin Olive Oil

1 t. kosher salt

1/2 t. freshly ground black pepper

3/4 t. ground cumin

1 lb. skirt steak, cut into 5-6 inch segments

For the tacos:

8 flour tortillas

Tomatillo salsa (see April recipe of the month)

1/2 avocado, sliced

1/3 c. crema mexicana (or sour cream thinned with 1 T. lime juice)

optional: crumbled queso fresco, cilantro leaves, thinly sliced red onion, and lime wedges


Combine jalapeño, garlic, cilantro, lime juice, Odelay Extra Virgin Olive Oil, salt, pepper, and cumin in glass bowl. Add steak, toss to coat and cover with plastic wrap. Marinate at least 30 min. at room temperature or chill up to overnight in the refrigerator.

Let steak sit at room temperature for 30 min. before cooking, if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 min. per side for medium rare. Let rest 10 min. before thinly slicing.

Source: Epicurious March 2016