MARINATE skirt steak in 3/4 container of pesto for 15-20 minutes. Reserve remaining pesto for topping.
ADD olive oil to a large skillet and add steak; grill on high heat until your desired doneness. Remove from heat and set aside.
WARM tortillas over medium heat for 1-2 minutes per side, until softened. Once done, place on a plate.
SLICE steak to 1/2-inch pieces and lay in center of tortillas. Top steak with onions, cilantro, cheese, and radish.
DRIZZLE with remaining pesto. Garnish with lime wedges, if desired. Enjoy!
We’re often serving up deals for those around our table. Pull up a chair and indulge in recipes, product news and more!
