Flavorful skirt steak marinated overnight with beer, lime, and orange, then smoked and seared at high heat for a perfect crust. Served in fresh tortillas with Viva La Verde sauce, Cotija cheese, and fresh pico de gallo.
1. Marinate the skirt steak overnight with WhitebullsBBQ Thee Rub for Beef, Shiner Beer Salt & Lime, fresh squeezed limes, and fresh squeezed oranges.
2. Place the marinated skirt steak on a grill (like a Recteq Bull) for a smoke bath at 180° for 30 minutes.
3. After smoking, increase the grill temperature to 800+ degrees and sear the skirt steak to finish cooking and create a crust.
4. Once cooked, slice the skirt steak.
5. Warm your HEB Corn/Flour Fresh Tortillas.
6. Top the tortillas with sliced skirt steak, Smokepoint Foods Viva La Verde, Cotija Cheese, and Fresh Pico from HEB.
