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It's taco night, and Rach has put together an amazing—and easy!—spread: seared skirt steak flavored with a smoky citrus marinade, zippy pico de gallo, creamy avocado sauce, shredded cabbage and warm corn tortillas. Make the condiments while the meat is marinating. Once that's done, dinner will be on the table in no time.
For the marinade, in a bowl or large bag, combine the ingredients.
For the meat, season the skirt steak and add to bowl or bag and cover or seal. Let stand 2 hours.
Cook in cast-iron pan over medium-high heat 8 to 10 minutes. Let stand 10 minutes, then slice steak.
For the pico de gallo, in a bowl, combine lime juice, garlic, onion, jalapeno and salt. Let stand 10 to 15 minutes, then add tomatoes and cilantro and combine.
For the avocado sauce, combine ingredients in blender and puree until very smooth. Adjust salt and add to a small bowl.
To serve, build tacos: tortilla, cabbage, steak, pico de gallo and avocado sauce.