Carne Asada Taco with Avocado Pico de Gallo

It has been a crazy week, but I keep remembering back to our Saturday dinner and all the craziness becomes a blur.  Dann & I made this dish on Saturday and kept going back for more.  It was phenomenal - better than any restaurant!  Of course it will be taken up a notch when tomatoes and cilantro are home grown - not too much longer, we can see the grass again...for now....

Carne Asada Taco with Avocado Pico de Gallo (Cooking Light Magazine - November 2009)
1/4 cup fresh lime juice (about 2 medium)
1 pound skirt steak, trimmed (we got our's from Duink Farms - Buy Local!)
1 teaspoon ground cumin (we don't measure spices...)
1/2 teaspoon kosher salt
1/2 teaspoon ground red pepper
cooking spray
1 cup diced seeded plum tomato (will be better when in season)
1/4 diced onion
3 tablespoons finely chopped fresh cilantro
1 tablespoon diced seeded jalapeno (from our freezer)
1 tablespoon fresh lime juice
1 garlic clove, minced
3/4 cup diced avocado
1/4 teaspoon kosher salt
8 tortillas
Lime wedges (optional)

Steak -
"sprinkle" cumin, salt and red pepper over both sides of the skirt steak - this is the part I think we did right - I held the skirt steak out (it was about 30 inches in length) and Dann just did dashes of seasoning all down one side and I flipped the steak over and he repeated the dashes.  No measuring, WAY more than the recommended amounts - but oh, the flavor!
Place seasoned steak in 1/4 cup lime juice - marinate for 3 - 8 hours
Heat Grill Pan over high heat, coat with cooking spray.  Add steak - cook for 3 minutes per side depending on thickness - you want the meat medium rare.  Let the meat stand, covered, for 10 minutes.

Pico -
Combine tomato and next 5 ingredients through garlic in a bowl.  Gently add avocado and salt.  We recommend making extra of this - it is SO good.

Taco
Heat tortillas over gas flame, add steak, pico - I don't do anything without cheese so of course we included cheese in with our tacos.

This recipe made about 9 small tacos.  You may want to double, triple, quadruple the recipe...YUM!  and I do not recommend measuring spices unless you are baking, even then you can never have too much cinnamon