SKIRT STEAK SOFT TACOS

About 2 pounds skirt steak, fat and silver skin trimmed (may substitute flank steak)
FOR THE MARINADE:
About 1 cup orange juice (or 4 small seedless oranges, such as navel, peeled and quartered)
3 1/2 ounces (about half of a 7-ounce can) chipotle in adobo or to taste (may substitute about 5 reconstituted, drained chipotle peppers)
1 white onion, quartered
3 large cloves garlic, peeled and crushed
Leaves from 4 rosemary sprigs
Leaves from 3 marjoram sprigs
1 bunch cilantro (leaves and stems), ends trimmed and discarded (optional)
About 1 teaspoon salt
Freshly ground black pepper to taste
FOR THE SALSA:
3 ripe avocados, unpeeled, halved and pitted
1 red onion, finely chopped
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
2 to 3 tablespoons freshly squeezed lime juice
Salt to taste
FOR COOKING:
2 limes, halved
FOR SERVING:
12 to 24 flour tortillas

Cut the steak in half lengthwise (you can then cut each half into a few large pieces, if desired). Place in a dish; set aside.

TO MAKE THE MARINADE:
In a food processor or blender, combine the orange juice, chipotle sauce, onion, garlic, rosemary, marjoram, cilantro, salt and pepper. Coat the steak with the marinade, cover and set aside for 20 minutes.

TO MAKE THE THE SALSA:
In a medium bowl, combine the avocado, onion, garlic, cilantro, lime juice and salt to taste. Cover and refrigerate.

TO GRILL:
Preheat the grill or skillet over medium-high heat.

Scrape the marinade off the meat. Squeeze the limes over all of the meat; season with salt and pepper. Cook the meat, turning once, until cooked to the desired degree of doneness, 3 to 5 minutes per side for medium. Transfer to a cutting board; set aside for 5 minutes.

TO SERVE:
Thinly slice the steak across the grain and serve with tortillas and salsa on the side.

Makes 6 servings
Adapted from source: The Southwest by Kathi Long, Williams-Sonoma New American Series

Category:  Main Dishes, Beef and Other Meats
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