I used flank steak, as I usually do, because I have never seen skirt steak in the two grocery stores I shop at. I think I saw it once when we lived in Texas in the mid-90s, but not since. I look for it all the time, but am running out of hope. I can’t complain about flank steak, though, as long as it is scored on each side and marinated. I’ve written about the scoring before in this post: A Tale of Two Flank Steaks. As you can see in the image, it did not have to be cooked just to bloody rareness to remain juicy—it was grilled for 7 minutes per side, and then rested for 10, which was plenty of time for the small 1 lb steak. We ate every bit.
I made a very nice pico de gallo—really a chopped tomato salad—to eat with mine (or to eat with a spoon), while my tomato-averse husband had a roasted salsa verde with his.
Carne Asada Wraps with Pico de Gallo
1 flank steak, 1-2 pounds, scored on both sides
- 2 tablespoons kosher salt
- 1 tablespoon dried cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground ancho pepper
- 1 teaspoon ground chipotle pepper
- 1 teaspoon garlic powder
- 1/4 cup lime juice
- 1/4 cup olive oil
- Mix all ingredients and pour over scored flank steak in sealable bag.
- Marinate in refrigerator for 4-6 hours. remove at least 1/2 hour before grilling to bring to room temperature.
Prepare grill for direct heat
- Grill steak for about 7-10 minutes on each side with the lid closed, depending on the size of your steak, for medium rare.
- Remove and rest steak on cutting board under a loose cover of foil for about 10 minutes.
- Slice thinly, against the grain.
- Serve in wraps wit lettuce and toppings, like pico de gallo or your favorite salsa, avocado, or a fresh cheese, like queso fresco.
Pico de Gallo
4 small tomatoes (about 3-4″), chopped—you could seed them or not
1/2 large onion, diced
1 jalapeno pepper, seeds removed, diced
about 2 tablespoons minced garlic or garlic paste
a big handful of finely chopped cilantro or 2 tablespoons cilantro paste (I used the paste)
1 generous teaspoon kosher salt
3-4 tablespoons lime juice
3-4 tablespoons olive oil
- Mix all ingredients.
- I let mine sit in the refrigerator for an hour, but you could eat it right away. I like to let the onion and pepper absorb the liquid a little.