Carne Asada Skirt Steak Tacos

Ingredients 

• ▢ 2 pounds skirt steak, Trim and cut into thirds.

For the Marinade

• ▢ ½ cup Worcestershire sauce
• ▢ 1 orange, juiced (approx ½ cup)
• ▢ 1 lime, juiced (approx ¼ cup)
• ▢ ¼ cup onion, chopped
• ▢ 1 teaspoon red chili flakes
• ▢ 2 garlic cloves, crushed
• ▢ zest of 1 lime

Dry Rub

• ▢ 3 tablespoons beef rub 

Ingredients for beef rub

• ▢ 1 cup kosher salt
• ▢ 1 cup coarse black pepper
• ▢ 1 cup granulated garlic, (not garlic powder)

Instructions 

• Place all marinade ingredients in a large gallon-sized bag. Mix together. Add the steak to the marinade. Mix again. Seal tight, place in a large bowl, and place in the refrigerator for a minimum of 2 hours, we cap at 6 hours to maintain the beef flavor.
• Heat grill nice and hot, and prepare for direct cooking. Target 450 to 500 degrees Fahrenheit over direct grilling.
• Remove the steak from the bag and pat dry (don't worry about removing pieces of the onion or garlic). Discard any extra marinade. Liberally season your steak on both sides with your dry rub. 
• Place on the grill for direct cooking. Grill approximately 3-4 minutes per side (this will depend on the size of your steak). It's always best to check your temperature with a digital thermometer. Remove from heat. 
• Slice against the grain, and serve as a filling for tacos or burritos. 
• Enjoy!