Yield: 8-10 Servings

Ingredients:

5 lb. Beef skirt steak, trimmed

for service Chef Larry's Guacamole (recipe follows)

for service Chef Larry's Pico de Gallo (recipe follows)

For the marinade:

1 1/2 cup Chile powder

1 cup Ground cumin

10 cloves Garlic, fresh

6 each Shallots, fresh

1 cup Lemon juice

1 cup Red wine

1 cup Salad oil

1 bunch Cilantro, fresh

1/4 cup Black pepper

1/3 cup Salt

Method:
Place ingredients in a blender, pulse first, then blend until smooth. Place skirt steak in a shallow non-reactive pan. Pour in marinade and spread evenly over skirt steak. Marinate under refrigeration overnight. Prepare Chef Larry's Pico de Gallo and Guacamole per recipes, reserve. Heat grill or BBQ. Remove marinated skirt steak and place on preheated grill. Cook to desired doneness. Grill over medium heat to desired doneness depending on thickness (7 -10 minutes per side). Remove cooked skirt steak from grill and allow to rest for 5 minutes. Cut into thin slices and serve with Chef Larry's Guacamole and Pico de Gallo.

Chef Larry's Guacamole

Yield: 8-10 Servings

Ingredients:

3 each Avocdos, ripe, peeled and seeded

3/4 cup Fresh tomatoes, diced

1/4 cup Red onion, finely diced

1/4 tsp. Jalapeno pepper, seeded, finely diced

1/2 tsp. Fresh garlic, minced

2 tsp. Cilantro, minced

squeeze Fresh lemon juice

to taste Salt

to taste Fresh ground black pepper

Method:
Combine ingredients in a large bowl. Mix thoroughly while gently mashing to desired consistency. Season with salt and pepper. Cover tightly and refrigerate until service.

Chef Larry's Pico de Gallo

Yield: 8-10 Servings

Ingredients:

3/4 cup Fresh tomatoes, diced

1/4 cup Red onion, finely diced

1/4 tsp. Jalapeno pepper, seeded, finely diced

1/2 tsp. Fresh garlic, minced

2 tsp. Cilantro, minced

squeeze Fresh lemon juice

to taste Salt

to taste Fresh ground black pepper

Method:
Combine ingredients in a bowl. Mix thoroughly. Season with salt and pepper. Cover tightly and refrigerate until service.