For the Carrots:
- Very finely julienne carrot (see note). Put the prepared carrot into a bowl and set aside.
- In a small saucepan, combine the vinegar, water, sugar, salt, and hot sauce. Stir over medium heat until the sugar is completely dissolved, and the mixture just starts to boil. Remove from the heat, add the ice cubes to help cool down the mixture quickly and stir.
- When the mixture is no longer hot (it can be warm), pour over the carrots and mix. Let the carrots sit at room temperature for at least 1 hour. Then strain the carrots and refrigerate until ready to use. This can be done a few hours and up to a few days in advance.
For the Beef:
- Trim skirt steak of excess fat and membrane. Then cut it into manageable grilling sized pieces (approx. the length of a normal steak). Note the direction of the grain of the meat, which is lengthwise on a skirt steak, as slices will be made across the grain after grilling to serve.
- An hour before grilling, rub the pepper into the meat. Then take 1/3 of the teriyaki sauce and coat and massage it into the meat. Let the meat marinate for an hour.
- Prepare a grill or a grill pan over medium-high heat. Get another 1/3 of the teriyaki sauce ready for basting. Put the steak on the grill and immediately brush on half of the remaining teriyaki sauce. Flip the steak and baste with the rest of the teriyaki sauce. Skirt steak varies in thickness, but generally for a medium-rare cook on skirt steak, plan on 3 minutes per side or slightly less or more depending on thickness and preference.
- When the steak is done, let it rest on a cutting board, covered loosely with aluminum foil, for about 5 minutes.
To Assemble and Serve:
- Heat the tortillas, if desired, by either heating them over a gas burner on the stove or wrap them in a clean towel and heat them in the oven. Once they are ready, slice some beef, top with carrots, cucumbers, cilantro, green onion, and drizzle with teriyaki sauce.
Notes:
*The carrots should resemble angel hair pasta in terms of dimensions. The best way is to use a mandolin with an attachment that will make small, thin cuts. Alternatively, shred carrots or even use a box grater using the largest holes.
Recipe created in partnership with @cooking_with_wine.
