1-1/2 lb skirt steak, cut into four equal lengths

oil for coating meat and vegetables

salt and ground black pepper

3 to 4 tsp ground cumin

3 medium garlic cloves, minced

3 Tbsp lime juice, plus additional for avocados

2 avocados

1-1/2 medium red onions (root end intact), peeled and halved lengthwise, each half then cut into 6 wedges

1-1/2 red and/or green pepper, seeded and cut into 6 wedges

12 large flour tortillas

1 cup sour cream.


Coat both sides of each piece of steak with just enough oil to get the seasonings to stick. Sprinkle each side with salt, black pepper and a portion of cumin, rubbing the seasonings into the meat. Set aside.

Mix garlic and lime juice in a shallow, non-reactive baking pan.

Peel the avocados and mash with lime juice and salt to make a chunky guacamole. Set aside.

Heat the skillet to HOT. Add steak, cooking about 3 minutes to a side. Transfer to the lime-garlic marinade, turn to completely coat with marinade. Place in warm oven.

Pour off all but 2 Tbsp of fat from the skillet. Add the peppers and onions. Saute until crisp-tender, about 8 minutes.

Slice the meat thinly. Transfer to a platter along with the peppers and onions. If eating all the meat in one meal, pour the lime marinade over the meat.  Otherwise  put in small bowl and pass it separately with the tortilla makings. Make up the tortillas with meat-vegie mixture, mashed avocados and sour cream.

Serves 6


USA Weekend, April 27-29, 2001