Recipe by @texaschainsawbbq
2 lb beef skirt steak
1/2 cup oil
1/2 cup freshly squeezed orange juice
1/3 cup freshly squeezed lime juice
1/4 cup worcestershire sauce
3 Tbsp apple cider vinegar
1 tsp minced garlic
1 tsp salt
1 tsp pepper
Combine all ingredients except meat and tortillas, and place the mixture into a gallon ziplock bag along with the raw beef. Place in fridge overnight or at least 6 hours. Next get your grill blazin’ hot with lump charcoal from The Good Charcoal Company. Sear the beef on both sides and cook to your desired doneness. Let the steak rest 7 minutes, then slice. Add beef to a warm tortilla with a scoop of guacamole and pico de gallo.
2 small avocados
A pinch of salt (to taste)
A pinch of black pepper (to taste)
A pinch of garlic powder (to taste)
Mix and mash all together and serve!
Pico de Gallo (optional)
3 roma tomatoes
1/2 white onion
1 whole fresh jalapeño
Fresh cilantro to desired taste
Squeeze of lime
Chop all ingredients. Mix all in a bowl and serve!
Sign up for our newsletter to receive the latest news, recipes, and much more.