- 1/2 cup LA VICTORIA® SUPREMA® Salsa
- 2 tablespoon fresh lime juice
- 2 tablespoon tequila
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 pounds skirt steak
- 1 red bell pepper, seeds and top removed and cut into 6 large strips
- 1 yellow bell pepper or orange bell pepper, seeds and top removed and cut into 6 large strips
- 1 tablespoon olive oil
- 12 green onions, cleaned and left whole
- 12 (6-inch) corn or flour tortillas
- LA VICTORIA® Nacho Sliced Jalapeños
For tomatillo-avocado crema:
- 1 cup LA VICTORIA® Green Taco Sauce
- 1 avocado, pit removed and peeled
- 1/4 cup sour cream or crème fraîche
To make the marinade:
- Combine the LA VICTORIA® SUPREMA® Salsa, lime juice, tequila, garlic, oregano, and cumin in a mixing bowl.
- Place the skirt steak in a resealable plastic bag and add the marinade.
- Seal the bag and toss to coat well.
- Refrigerate the steak for at least 30 minutes and up to overnight.
To make the tomatillo-avocado crema:
- Combine the LA VICTORIA® Green Taco Sauce, avocado, and sour cream in a food processor.
- Blend until smooth.
To prepare the Salsa Marinated Skirt Steak:
- Preheat the grill to high.
- Remove the steak from the marinade and discard the marinade.
- Pat the steak dry, then season with salt and pepper.
- Grill the steak turning once, about 6 to 8 minutes total for medium-rare.
- Transfer the steak to a cutting board and let stand for 5 minutes before slicing diagonally into thin slices.
- Meanwhile, toss the colored bell peppers with the olive oil and grill until charred and wilted.
- During the last 30 seconds of cooking, place the green onions on the grill and char, turning often.
- While the steak is resting, warm the tortillas directly on the grill, turning once until slightly puffed and browned in spots, about 1 minute total.
- Serve the steak with the warm tortillas, grilled peppers, and tomatillo-avocado crema (and LA VICTORIA® Nacho Sliced Jalapeños if you like it hot!).