Skirt Steak Soft Taco

Skirt steak, despite it being quite a tasty cut of beef, is not as widely available as I think it should be.  As a matter of fact, I am unable to find it in any of our local supermarkets.  I ask, but they tell me that a corporate office somewhere decides what cuts of meat each store will receive.  I have even offered to call and put in a request, to the chief butcher in charge, but I am told that my pleas will fall on deaf ears. I always wonder the chefs and cooks on Food Network are talking about when they proclaim "just ask your butcher" to cut a roast a particular way or to "make friends with the butcher".  Seems to me the day of the neighborhood butcher is either long gone, or it only exists in larger urban areas.  Anyway, back on track, I am able to get an organic skirt steak from Yoder's Meat Market, a local Amish grocer.  The only down side is that they are always sold in the frozen state. Regardless, skirt steaks are always a flavorful, robust steak that do well in a wet marinade or with a dry rub.  They are particularly good as an ingredient in fajitas and tacos.  Don't overcook though, it should be prepared as you would a flank steak and sliced against the grain and on the bias. 

Skirt Steak Soft Taco
1 skirt steak (marinaded or dry rubbed)
sliced red bell pepper
sliced onion
colby jack cheese
cilantro
sour cream
flour tortillas

Pat the skirt steak dry from any left over marinade if using wet ingredients or season with a dry rub,  as you prefer.  Cook on an indoor grill pan or an outdoor grill for approximately 4 minutes per side or until meat is medium rare.  Do not overcook.  Let rest 10 minutes before slicing.  Meanwhile, saute onions and pepper in a skillet over medium high heat with about 1 tablespoon of canola oil. Heat the flour tortillas until warm and soft and fill with sliced skirt steak and sauteed peppers and onions.  Additional toppings can include shredded cheese, sour cream, fresh cilantro, hot sauce and salsa.