1 pound skirt steak
1 jalapeno, deseeded and chopped
2 cloves garlic, chopped
1/4-1/2 cup vegetable oil, depending on the size of your steak
1/4 cup fresh lime juice, about two limes
1 teaspoon chili powder
1/2 teaspoon cumin
2 teaspoons salt
1 teaspoon sugar
Tortillas, for serving
In a large plastic freezer bag, mix together the ingredients to make a marinade.
Toss steak in the marinade. Remove all of the air from the bag, and place it in the refrigerator for at least thirty minutes. Bring to room temperature before cooking.
When ready to cook, remove excess liquid from the steak by patting it with paper towels. Cook in a pan or grill over medium-high heat for five minutes per side.
Let the steak rest for a few minutes. Slicing against the grain of the meat, cut steak into strips. Check out the video for a demonstration of this.
Serve with tortillas, salsa, sour cream, cilantro, cheese, or other condiments.