RVGoddess.com | Skirt Steak Tacos

2 cloves garlic
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
Half of a jalapeno pepper, seeds included
Large handful fresh cilantro leaves
2 Tablespoons extra virgin olive oil
Juice of one lime
One pound of skirt steak
8 flour tortillas

SUGGESTED TOPPINGS:
Chopped yellow onion
Fresh cilantro leaves
Chopped tomatoes
Sliced avocado

Place the garlic, salt, pepper, chili powder, cumin, jalapeno, cilantro, olive oil and lime juice in the bowl of a food processor or mini-chopper. Whirl it all together for a twenty seconds. Scrape down the sides of the bowl and give it another whirl until smooth, about 10 additional seconds. Use a rubber spatula to smooth the paste over both sides the skirt steak. Allow the meat to come to room temperature, about one hour, before grilling over a hot coals or over high heat on a gas grill. Grill for 2 or 3 minutes per side, or to your liking. Remove to a platter, tent with foil, and let the beef rest for five minutes before thinly slicing against the grain. Place a few slices of the steak in a tortilla and cover with desired toppings. Fold over and enjoy!

Serves 4.

The spice blend would also be great on (boneless skinless) chicken breasts or thighs, if you would like chicken tacos - or on tofu if you prefer veggie tacos.