Place the skirt steak in a bowl or ziplock bag then add all of the marinade ingredients in and let the steak marinade for 2-24 hours.
Grill the skirt steak, flipping it every 3 minutes until it reaches an internal temperature of 135°F then remove it.
Slice the baguette into ¼ inch thick slices then drizzle olive oil on top. Grill for 1 minute on each side until golden brown, then remove them and cut them up into small pieces.
Cut the romaine lettuce down the middle, then drizzle olive oil on top. Grill the lettuce face down for 30 seconds over direct coals. Cut it up into bite size pieces then set it aside.
Once the steak has rested for 10 minutes, slice the skirt steak with the grain into 4-5 inch pieces. Next, cut it against the grain into 1 inch thick slices, then chop it into bite size pieces.
Assemble on a warm tortilla with lettuce, croutons, parmesan cheese, caesar dressings, and steak.
Wrap it up tightly then grill on both sides for 2 mins.
Slice in half then enjoy!
ingredients
•1-2 lbs Skirt steak •4 XL grande burrito tortillas •3 Romaine hearts •1 baguette •½ cup Shaved parmesan cheese •1 cup Caesar dressing
Marinade Ingredients •½ cup Bachan’s Original •Juice from 2 limes •Juice from 1 orange •¼ cup olive oil •2 tbsp SPG Blend
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