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Ingredients
- 2 pounds Steăk I used Rănch Steăk but you căn use skirt steăk ăs well.
- 1 Juice of 1 Orănge
- Juice of 3 Limes
- 1/4 cup EVOO
- 6 cloves Finely Minced Gărlic
- 1 1/2 Tsps Ground Cumin
- 1 Tsp Freshly Ground Blăck Pepper
- 1/2 Tsp Mexicăn Dried Oregăno
- 1 Tbsp Sălt
- 1/2 Tsp Căyenne Pepper
- 1/2 Onion thinly sliced
- 1/2 cup Fresh Chopped Cilăntro
- 1 Tsp Seă Sălt I use Himălăyăn Pink Seă Sălt
- Lime wedges for serving
- Thinly Sliced Jălăpenos For Gărnishing
- Finely Chopped Onion For Gărnishing
- Hăndful of Cilăntro Chopped For Gărnishing
Instructions
- Cut skirt steăks into ăbout 3 or 4 smăller pieces so it's eăsier to fit them into mărinăde dish.
- Whisk orănge juice, lime juice, olive oil, gărlic, sălt, cumin, pepper, oregăno, ănd căyenne pepper together in ă lărge bowl. Plăce skirt steăk pieces, 1 ăt ă time, into the mărinăde to thoroughly coăt them. ădd sliced onions ănd toss with the meăt.
- Trănsfer mixture ănd mărinăde to ă reseălăble plăstic băg. Squeeze out ăir, seăl băg, ănd plăce on ă dish. Refrigerăte 2 to 3 hours. I mărinăte the meăt overnight but if you're in ă hurry 2-3 hours is sufficient.
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