Skirt steak, cilantro and tortillas -- oh my!

I took a break from writing over the long holiday weekend, both my writing/editing job and my food writing here. I spent four days hanging out in the pool with my husband, cooking some, eating out some, sometimes just raiding the fridge for leftovers. It was a very chill out couple of days. 

One thing I did make was a skirt steak. Our local supermarket rarely has skirt steak, so when I see it, I snap it up. 

This time, I was determined to make my own marinade. I absolutely loathe bottled marinade, they never seem to taste right. I don't know what it is about bottled marinades, but they have both an unpleasant aftertaste AND an unpleasant mouthfeel. The only one I ever had that I liked is a brand that's not available in Pa. 

What I was looking for was a Southwestern-inspired marinade, so this is what I came up with. It's an amalgam of several different marinades, with my own ingredients tossed in as well -- mostly extra cilantro. You can never have too much cilantro.  

1/2 cup soy sauce

1 cup pineapple juice

1 tablespoon ground cumin

1 teaspoon minced garlic

juice of one lime

bunch cilantro, chopped

Combine all ingredients in a small bowl and mix well. Place steak in a plastic bag, pour in the marinade, and marinate all day.  This was enough for about a 2-pound steak, which I then grilled for about 3 minutes per side. Skirt steak is thin; you don't want to overcook it. 

So, then, as I was making all of this and deciding what side dishes I wanted (I settled on kale chips and a cauliflower "rice" and zucchini stir fry), I realized that it would be even more amazing with some homemade tortillas. Since I had made them once, and had made a huge batch, I knew I could make a small batch fairly quickly, and that's just what I did. It was a phenomenal meal. 

I am ridiculously happy that I can make my own corn tortillas. Who knew such a basic skill could be so satisfying?  I may be addicted. 

Here's a picture of my plate that night:  

The next day, I once again made a small batch of tortillas and made skirt steak tacos with the leftovers and served it with salsa and extra cilantro, of course.