Two & A Knife

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I have to say these are some of the best tacos I’ve had in a while! So I got this awesome cut of skirt steak but it was huge and a lot of it. I figured I wanted to try something different since I’d more than likely use half for traditional fajitas. I had some Asian ingredients already laying out from earlier and thought I cant say that I’ve had Asian inspired tacos. So I went for it and I’m so glad I did. This tacos pack some serious flavor we were fighting over tacos by the end. Try them out and let me know what you think!

Ingredients

• 2lb skirt steak
• 4Tb hoisin sauce
• 2Tb soy sauce
• 1Tb fried chili oil
• 1tsp sesame oil
• 2 jalapenos, sliced
• 1- 4 inch knob lemongrass
• 2 yellow onions, sliced
• 1 bell pepper, sliced
• 1lime, squeezed and sliced
• salt
• 1Tb sambal chili sauce
• 1Tb grated ginger
• cilantro, chopped for garnish
• flour tortillas
• 1 avocado, thinly sliced

Directions

• To make marinade combine hoisin, soy sauce, fried chili oil, lime,sesame oil, and lemongrass.
• Add in trimmed skirt steak, with onions, jalapenos, and peppers. Marinade from one hour to overnight.
• Pull skirt steak out of refrigerator for 30 minutes prior to use and let come to room temperature.
• Sear steak in hot pan on both sides for about 7 minutes.
• Let steak rest for 10 minutes. Slice steak. Add to a warm tortilla and top with extra cilantro, sriracha and avocado.