Makes 4 servings


2 beef skirt steaks (about 1 pound each)
2 cloves garlic, divided
3 tablespoons vegetable oil, divided
2 tablespoons plus 1 to 2 teaspoons fresh lime juice, divided
Dash black pepper
1/2 cup minced white onion
2 large tomatoes, seeded and finely chopped
2 small green bell peppers, roasted, peeled, seeded, deveined and finely chopped
2 tablespoons minced cilantro
1 fresh serrano pepper,* minced
Refried Beans (recipe follows, optional)
Flour tortillas (8-inch diameter) (optional)

*Serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Place steaks between pieces of plastic wrap. Pound with flat side of meat mallet to 1/4-inch thickness. Cut each steak into 6-inch portions.
  2. Pound 1 garlic clove with meat mallet to crush into coarse shreds. Combine with 2 tablespoons oil, 2 tablespoons lime juice and black pepper in large shallow glass baking dish. Add steaks, turning to coat with marinade. Marinate in refrigerator 30 minutes.
  3. Mince remaining garlic clove. Cook and stir onion and garlic in remaining 1 tablespoon oil in medium skillet over medium heat 3 to 4 minutes until onion is softened. Remove from heat.
  4. Stir in tomatoes, bell peppers, cilantro and chili. Season to taste with remaining lime juice. Let stand, covered, at room temperature.
  5. Remove steaks from marinade; pat dry with paper towels. Discard marinade. Grill over medium heat, uncovered, 10 to 13 minutes for medium-rare to medium or until desired doneness, turning once.
  6. Reheat beans, if necessary. If not freshly made, soften and warm tortillas.
  7. Serve steaks with tomato relish, Refried Beans and tortillas.
  8. Meanwhile, prepare coals for direct grilling.**

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