| Amount | Measure | Name |
|---|---|---|
| 1.00 | tbsp | Tabasco |
| Oil , as needed | ||
| 2.00 | tbsp | SEASONING SALT |
| 3.50 | lb | Skirt steak |
| 4.00 | oz | Bacon , chopped |
| 2.00 | x | Chiles, jalapeno , seeded, julienned |
| 3.00 | x | Onions , julienned |
| 1.50 | cup | Knorr Ready-To-Use Salsa Verde Sauce 4 x 0.5 GA |
| Cilantro(1) , chopped |
1. Season skirt with seasoned salt and Tabasco.
2. Heat saute pan, add oil and heat, add skirt steak and cook until medium well, about 5 minutes on each side according to thickness, turning once. Remove and hold warm.
3. In the same pan, cook bacon until crisp; add onions and jalapenos and saute until onions are transparent.
4. Slice skirt steak and combine together with the bacon/onion mixture.
5. Pile mixture in the center of the plate, drizzle about 2 oz. of Salsa Verde on top of the meat mixture and garnish with chopped cilantro. Serve immediately with flour tortillas.
