Prep 20-30 minutes Cook time 5-9 minutes (more time if you have a lot of steak)
Ingredients: 1-2 pounds of skirt steak Pico de gallo 4 taco shells (check the package to see what temp to pre heat the oven to for the taco shells) Mustard BBQ sauce.
Heat the salt block to 350 degrees. Typically skirt steak is thin, so a temp less than 500 is safer.
1. Cut the skirt steak in strips 4"x8" or smaller if you choose. 2. Use your infrared thermometer to check the temp of the salt block. 3. Once the block is at 350 degrees, sprinkle some oil on the block. 4. Place the steak on the block and monitor it. The thinner the steak, the sooner you must turn it over. Turning time will be 3-4 minutes, depending on the thickness. 5. A good internal temp for the steak is 155 degrees 6. Once the steak has reached the proper cooking temp, remove and place on the cutting board. Let sit a few minutes before slicing. 7. Drizzle the mustard bbq sauce in the taco shells. 8. Add the steak and top with the pico degallo. 9. Serve and enjoy