Skirt steak is a chef’s best friend. Besides cooking up fairly quickly, it’s got a great flavor and a price tag that shouldn’t break the bank. However, I’ve found that traditional supermarkets sometimes charge substantially higher for it than Latino markets and carnicerias, so shop savvy—especially if you plan on cooking for a larger crowd. Use the carne asada in tacos, burritos, or tortas, or atop a piping hot plate of nachos. diced onions, chopped cilantro, lime wedges, sliced radishes, and, of course, more Sriracha make excellent toppers

　　

Ingredients

makes 6 to 8 servings

　　6 cloves garlic

　　1 large onion, diced

　　1 small jalapeño

　　1/2 cup chopped fresh cilantro

　　2 tablespoons kosher salt

　　Juice of 3 limes

　　Juice of 2 oranges

　　Juice of 1 lemon

　　1/3 cup Sriracha

　　1/4 cup tequila

　　1/4 cup olive oil

　　4 pounds skirt steak or flank steak, 1/2-inch thick

　　

Step 1

In the bowl of a food processor, combine the garlic, onion, jalapeño, cilantro, and salt and pulse until finely minced. Add the citrus juices, Sriracha, tequila, and olive oil, pulsing until combined. Place the meat in a large bowl or resealable plastic bag, and pour the marinade over, tossing lightly to coat the meat evenly. Refrigerate, covered, for at least 4 hours, preferably overnight.

　　

Step 2

Preheat the grill or broiler to high heat. Brush the grill lightly with oil. Cook the steaks until they reach medium-rare, 4 to 5 minutes per side. Cover with foil and allow the meat to rest for several minutes. Once the meat has rested, slice the steaks against the grain into strips, or chop into a smaller dice.

　　

OVER THE TOP TIP

Step 3

If your mouth really craves a beating, serve up a huge platter of these tacos topped with a bit of Sriracha Sour Cream (page 24) and wash them down with a tall, icecold Srirachelada (page 105).

　　The Sriracha Cookbook