What is the base for our indulgent, creamy Cilantro-Lime Sauce? You guessed it! Our new mayo. This meal is perfect family style. Just pile all the grilled goodies in a skillet and let 'em dig in!
What you need
1 ½ pounds skirt steak
coarse salt and black pepper
6 tablespoons Tessemae’s Southwest Ranch
½ cup Tessemae’s Mayonnaise
¼ cup chopped fresh cilantro
1 tablespoon lime juice
1 red onion, halved
2 bell peppers, quartered and ribs and seeds removed
2 polbano chilies, halved and ribs and seeds removed
8 tortillas or lettuce leaves
What to do
Heat your grill to medium-high. Season the steaks with salt and pepper and rub with 2 tablespoons Southwest Ranch. Let marinate at least 15 minutes at room temperature.
Stir together the mayonnaise, cilantro and lime juice. Refrigerate until ready to serve.
Place the steaks and the halved onion on the grill. Grill the steaks until medium rare, about 4 minutes per side. Let the steak rest at least 5 minutes before slicing. Leave the onion on the grill, it will take the longest to cook. Just turn the halves occasionally so that it gets an even char.
While the steaks rest and the onion roasts, toss the peppers with 2 tablespoons Southwest Ranch and grill until tender. (If using tortillas, heat them on the grill too!)
Slice the peppers, onion and steak; drizzle everything with 2 more tablespoons Southwest Ranch. Serve with the cilantro sauce, and tortillas or lettuce for wrapping.