Ingredients
- 1/2 Cup: Oil, Olive Blend
- 1 Tbsp: Garlic, Fresh, Crushed – or to taste
- 6 Tbsp: Bayou Dust, 5280 Culianry
- 2 Tbsp: Fire Salt, 5280 Culinary – or to taste
- ¼ Cup: Soy Sauce
- 2 Ea: Lemons, Fresh, Juiced
- 2 Ea: Lime, Fresh, Juiced
- ¾ Cup: Guava Juice, Canned
- 3 lbs: Skirt Steak, Choice, Peeled
TO MAKE TACOS
- 16 ea: Flour Tortillas – Warmed
- 1 Bu: Cilantro, Fresh, Washed – Chopped
- 8-10 ea: Jalapenos, Fresh – Roasted
- Taste: Cheese, Cotija – Grated
- Taste: Pico de gallo, Fresh
Grill & Cooking Supplies
- Traeger, Ironwood 650 Ace SKU – 8016778
- Thermometer, Digital, Instant Read Ace SKU – 6108419
- Reserve Blend Pellets, Traeger Ace SKU – 8015887
Tools
Supplies
- Bayou Dust, 5280 Culinary Ace SKU – 8561961
- Fire Salt, 5280 Culinary Ace SKU – 8561979
Cooking Directions
- Remove skirt steak from package, peel any membrane and trim any connective tissue of excess fat. Pay attention to the grains of the meat, this will help when slicing
- Place into a large gallon size zipper bag
- In a large stainless steel mixing bowl, add the first 8 ingredients and mix well
- Pour the marinade into the zipper bag, mix well to coat the meat
- Squeeze out any excess air and zip shut
- Allow to sit in the fridge for 18-24 hours marinade
- Pre heat your Traeger Ironwood grill to 500 degrees, Weber to 500 degrees or Big Green Egg to 500 degrees
- Remove the skirt steak from the marinade and drain any excess marinade (this prevents flare ups)
- Grill on both sides until desired doneness. IMO medium is a great temp for this
- Remove from grill, place onto a cutting board and let rest for 2-3 minutes
- Slice against the grain
- Layout the above Taco Ingredients
- Build, serve and devour