Tacos de Arrachera al Carbon

Ingredients:

• 1 lb of TD Bison or Beef Skirt Steak
• 5 Limes
• 6-8 Tomatillos
• 1 Medium Onion
• 6 Cloves of Garlic
• 2 TBLS of Worcestershire
• 1/4 tsp of Cumin
• 1/2 tsp of Mexican Oregano
• 1 tsp of Black Pepper
• 2 TBLS Olive Oil
• 1 Bundle of Cilantro
• Salt
• 2 Large Avocados

Directions

1. Prepare the marinade by combining the juice from 3 limes, 3 finely chopped garlic cloves, Worcestershire sauce, cumin, oregano, black pepper, olive oil, and a pinch of salt in a ziplock bag. Add the skirt steak, coat it thoroughly with the marinade, seal the bag, and let it rest at room temperature for about 45 minutes, making sure not to over-marinate to avoid meat discoloration.
2. While the steak marinates, preheat the charcoal grill and prepare the ingredients for the green salsa. Blend tomatillos, remaining garlic cloves, jalapeno (seedless), remaining lime juice, onion, half of the cilantro, and salt for 15-30 seconds. Transfer the salsa to a bowl and set aside.
3. After 45 minutes, remove the steak from the marinade and grill it directly over the charcoal, turning after 3-4 minutes. Once cooked to your liking, let the steak rest for 5-10 minutes while warming tortillas.
4. Slice the steak thinly against the grain. Spread avocado on a tortilla, add steak slices, top with green salsa, and garnish with cilantro and lime. Enjoy your meal!