Skirt Steak Tacos

1: For the marinade, mix balsamic vinegar, Worcestershire sauce, apple cider vinegar, minced garlic, salt, and pepper in a bowl.

2: Add olive oil to the marinade and mix well.

3: Cut any excess fat off the skirt steak and place it in a 1-gallon Ziploc bag.

4: Pour marinade over the steak, seal the bag, and mix until the steak is covered.

5: Place the marinated steak in the fridge for at least two hours.

6: After marinating, heat 2 tablespoons of olive oil in a cast-iron skillet over high heat.

7: Sear the steak for 4 to 5 minutes on each side or to desired doneness.

8: Cut the steak into thirds, quarter turn, and slice.

9: Squeeze fresh lime juice over the steak and top with fresh chopped cilantro.

10: Serve with guacamole and pico de gallo on a gluten-free tortilla.