Spicy Skirt Steak

• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 4 cloves garlic, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 skirt steaks, about 3 pounds total, cut in half
• 1 red onion, thinly sliced
• 1 red bell pepper, cored, seeded, and thinly sliced
• 1/4 cup chopped fresh cilantro
• 3 limes, cut in half
• 2 tablespoons hot taco sauce
• 1 teaspoon salt

1. One hour before packing, mix together the olive oil, lime juice, garlic, cumin, and coriander.
2. Place the steaks in a resealable freezer bag and pour in the marinade, making sure the steaks are completely coated.
3. Refrigerate.
4. Prepare coals for a hot fire.
5. When the coals are ready, transfer the skirt steaks directly from the marinade to the grill and cook for 8 to 9 minutes, turning once, for medium-rare, 9 to 10 minutes for medium.
6. Transfer the steaks to a cutting board and let them rest for 5 minutes.
7. While the steaks are resting, transfer the sliced onion, pepper, and cilantro to a medium serving bowl.
8. Place the limes, cut side down, on the grill until they brown slightly, about 4 minutes.
9. Set aside.
10. Cut the steaks into 1/2-inch strips, then add them to the bowl with the onion mixture.
11. Season with the hot sauce and salt, then squeeze the grilled limes over everything.
12. Toss together and serve.

olive oil, lime juice, garlic, ground cumin, ground coriander, skirt, red onion, red bell pepper, fresh cilantro, taco sauce, salt

Taken from www.epicurious.com/recipes/food/views/spicy-skirt-steak-232857 (may not work)