Charred Chile & Lime Skirt Steak

Directions

1. Place the meat in a baking dish (or sealable plastic bag) and season both sides of each cut with Charred Chile & Lime seasoning. Set aside to marinate at room temperature while you prepare the grill or cover with plastic wrap and refrigerate up to a day in advance (remove the meat from the fridge an hour before you plan to cook). 

2. Prepare a charcoal grill for two-zone cooking and build a medium-high fire. When the coals are glowing red and covered with a fine gray ash, place the steaks over direct heat and grill for about 3-4 minutes, until nicely charred, then flip the meat and cook for 2-3 minutes more.

3. Flip the steaks again a time or two, rotating them around the heat as needed for even cooking, until an instant-read thermometer inserted into the center of the steak reads 125°F; carryover heat will take it to 130°F for medium rare as it rests.

   

4. Transfer the steak to a cutting board to rest for a few minutes. Meanwhile, char the tortillas over direct heat, if using. Thinly slice the meat against the grain and arrange the slices on a platter and serve with warm tortillas, chopped onion and cilantro and lime wedges.