Recipes from Mexico :: Mexican Salsas and Condiments
1 c. bottled Italian salad dressing
12 oz. beer
1 large onion, minced
Juice of 3 Mexican limes
3 Tbsp. chili powder
2 Tbsp. minced fresh cilantro leaves
2 Tbsp. lemon pepper seasoning
1 Tbsp. Worcestershire sauce
2 tsp. ground cumin
1 1/2 tsp. garlic powder
1 tsp. cayenne
1 bay leaf
Combine all ingredients, mixing well. Pour over 2 to 2 1/2 lbs. of skirt steaks trimmed of fat and membrane. Refrigerate the meat for at least 8 hours, turning it occasionally.
Remove the meat from the refrigerator and drain it. Bring the steaks to room temperature.
Grill over a single layer of charcoal covered with gray ash from about 6 mins. per side.
Cut steaks diagonally across the grain into finger-length strips.
