South Carolina Beef: From Our Ranchers to Your Schools

Skirt Steak Tacos

INSTRUCTIONS

1. Marinate the skirt steak: In a bowl, combine vegetable oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper. Coat the skirt steak thoroughly with the marinade, cover, and refrigerate for at least 1 hour (or up to 4 hours for better flavor). 2. Preheat a skillet or grill to medium-high heat. 3. Grill the marinated skirt steak for 4-5 minutes per side, or until it reaches an internal temperature of 145°F. Let the steak rest for 5 minutes before slicing. 4. Thinly slice the steak against the grain into bite-sized strips. 5. Warm the tortillas in a hot holding cabinet until ready to assemble. 6. Assemble the tacos: Place approximately 1.5 oz. of skirt steak strips into each tortilla. 7. Offer shredded lettuce, diced tomatoes, shredded cheddar cheese, cilantro, and salsa. 8. Serve 2 tacos per serving.

50 SERVINGS (2 TACOS PER SERVING)

INGREDIENTS

• • • • • • • • • • • • • •

10 lbs. Skirt Steak (trimmed)

4 tbsp Vegetable Oil

6 tbsp Lime Juice (fresh) 4 tbsp Garlic (minced) 2 tbsp Ground Cumin 2 tbsp Chili Powder

2 tbsp Salt

2 tbsp Black Pepper

100 Whole Grain Tortillas (6”) 2.5 cups Shredded Lettuce 2.5 cups Diced Tomatoes

Calories: 334 Carbohydrate: 36g Total Fat: 14g Fiber: 3.7g Saturated Fat: 6g Total Sugar: 5.8g

Trans fat: .5g Added Sugar: 0g Cholesterol: 39mg Protein: 15g Sodium: 481mg

3.125 lbs Shredded Cheddar Cheese 1 cups Fresh Cilantro (chopped) 2 cups Salsa (prepared or fresh)

CREDITS: Meat/Meat Alternative (M/MA): 2 oz. eq. • Grains: 2 oz. eq. • Vegetables: 1/4 cup eq.

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