Skirt Steak with Pepita Sauce

This is a very simple and fresh recipe. We tried it today in fact and were very pleased. It comes from Real Simple magazine. A nice yellow rice would go great with it or a simple chips and salsa.

Time: 20 minutes

Serves 4

1 1/2 pounds skirt steak (any thing works, I used London broil because it was on sale)

salt and black pepper

8 tortillas

1/2 red onion, finely chopped (I usually use cut down the recommended amount of red onion)

1/2 cup fresh cilantro

1/4 cup pepitas (these are roasted pumpkin seeds with a nice toasty, nutty flavor)

2 Tablespoons extra-virgin olive oil

2 Tablespoons fresh lime juice

The recipe says to broil the steak, but I grilled mine on a quick gas grill

Heat broiler. Season steak with 1/2 teaspoon each salt and pepper and place on a rimmed broilerproof baking sheet. Broil to the desired doneness, 3 to 4 minutes per side for medium-rare. Let rest at least 5 minutes before slicing. (This is important so the meat soaks up the juices)

Warm tortillas however you like. Surprisingly the package has directions, in case you forgot how.

In a medium bowl, combine the onion, cilantro, pepitas, oil, lime juice and 1/4 teaspoon each salt and pepper. Serve with steak and tortillas.