4 garlic cloves, mashed to a paste w/ 1 tsp salt 1 large sweet onion, julienned
1/4 cup fresh lime juice 1/4 cup cilantro
2 tablespoons olive oil 12 (8-inch) flour tortillas, warmed
4 8oz skirt steak Item#2821 Guacamole, tomato salsa, and sour cream as sides
3 orange, red and green peppers, julienned  

Directions Before Cooking: 

1. Combine garlic paste, lime juice, cumin, and olive oil.
2. Place skirt steak, bell peppers, onion, and cilantre into marinade, cover and refrigerate at least 2 hours over night.

Directions During Cooking:

1. Preheat grill to high heat.
2. Remove skirt steak from marinade, shaking off liquid.
3. Hold onto marinade for the vegetables.
4. Preheat a heavy skillet to the smoking point.
5. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and soft. Set aside.
6. Grill skirt steak over high heat quickly until mid-rare, about 2 minutes per side. 
7. Slice meat into strips and serve immediately with warm tortillas, the seared pepper vegetable mix, guacamole, salsa, and sour cream.