I couldn't have picked a better recipe for tonight.
When we got home from work, we were both feeling pretty lazy. Thursdays are always kind of sluggish. So close but so far away. To the weekend. The beach.
Who wants to make a big fuss over dinner?
But not tonight.
Luckily I had thought to marinate the grass-fed skirt steak we had purchased from Rancho San Julian the night before.
Fire up the grill. Five minutes and it's done. Add the tortillas right after for about 30 seconds on each side. Chop the radicchio. Crumble the feta. Scoop the salsa.
And talk about melt in your mouth.
Why can't I come up with 30 minute meals every night?
skirt steak marinade
enough for 1-2 lbs meat
10 mint leaves, torn
2 tbsp olive oil
juice of 2 limes
4-5 large cloves garlic, finely chopped
1 tsp celtic sea salt
1-2 lbs skirt steak
Mix all ingredients together. Massage into steak. Store in seal tight container in the fridge overnight or for at least 6 hours.
Remove. Grill over high heat for 2-3 minutes on each side.
Chop and add to tacos.