2 lbs. Beef Skirt Steak 1 Onion sliced thin 2 tsps. Ground Cumin 2 tsps. Powdered Red Chiles 3 Fresh Jalapenos chopped 2 cloves Garlic chopped 1/4 cup Lime Juice 2 Tbsps. liquid from jar of Jalapenos 1 Tbsp. Corn Oil 1 tsp. Liquid Smoke (optional)
1. Mix the cumin, powered red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat. Put the skirt steak into the dish and top with onions. Pour the lime juice and the jalapeno liquid over all areas to coat. Cover and refrigerate at least 1 hour, but preferably overnight, turning once.
2. Preheat the grill or broiler until hot. Mix together the oil and liquid smoke and brush onto the meat surfaces. Grill or broil about 2 to 3 minutes on each side, or until the outside is brown and slightly charred, and the inside is still slightly pink. Cut the meat into thin strips. Serve with warm flour tortillas and fresh salsa.