Rick Bayless’ Steak Tacos

What can I say? Steak. Tacos. Easy.

Stolen from his page, but too good to pass up.

1 lb skirt or flank steak
3T + 1T lime juice (divided use)
2T Worcestershire sauce
3 garlic cloves either finely minced or better grated on a microplane
1/4 tsp cumin
1/2 tsp ground black pepper
1 tsp oregano
2 T vegetable or olive oil
2 lg avocados, slightly soft, flesh scooped out

For serving
warmed tortillas, quartered limes, pickled or grilled onions, chunky salsa

Combine 3 T lime juice, Worcestershire, garlic, cumin, pepper, oregano, oil, and 1/2 tsp salt. Place meat in a ziplock bag or large dish and pour marinade over. Refrigerate an hour or so. Any longer and the meat starts to break down and get mushy.

Prepare the grill. A half hour before cooking, heat a gas grill to medium high or prepare charcoal fire until the fire burns down and coals are covered in ash and hot.

While heat is…um…heating, prepare the topping.

Mash the avocado lightly so it is mashed but still chunky. Stir in 1 T lime juice and 1 tsp salt. You can add tomato, chopped onion, cilantro, jalapeno, cumin or whatever if you want, but just the seasoned avocado is great.

Grill the meat. Wipe off most of the marinade and lay meat over hot part of the grill until grill marks appear. Flip to sear other side then move to cooler side of grill for about 3 or 4 minutes per side for medium.

Remove the meat from the grill and let sit for 5 – 10 minutes then slice into thin pieces across the grain. Sprinkle meat with a good finishing flaky salt if you have it.

To serve: warm the tortillas. Put a bit of steak on the tortilla then top with avocado, pickled onion, salsa, and a squeeze of lime.