Step-By-Step Instructions For Recipe Card

First, prepare the marinade for the steak by combining the chopped cilantro, juiced oranges, minced garlic, jalapeño puree, kosher salt, and juiced limes in a large mixing bowl.

Add the skirt steaks to the marinade and coat them well. Cover and refrigerate for at least one hour (or up to 8 hours) to allow the flavors to develop.

Preheat your grill to medium-high heat.

Remove the steaks from the marinade and brush off any excess ingredients.

Brush the steaks with canola oil on both sides and place them on the grill.

Cook for 3-4 minutes on each side, or until desired level of doneness is achieved.

Once cooked, remove the steaks from the grill and let them rest for 5-10 minutes.

While the steaks are resting, preheat your oven to 475°F.

Take four Home Run Inn pizzas and place them on a baking sheet or pizza stone.

Spread a layer of guacamole on each pizza crust, leaving a small border around the edges.

Slice the steak against the grain into thin strips and place them on top of the guacamole layer.

Top with caramelized onions, chopped cilantro, pico de gallo, and pickled red onions.

Bake in the preheated oven for 10-12 minutes, or until the crust is crispy and toppings are heated through.

While the pizzas are baking, prepare the chile lime sauce by mixing together mayonnaise, sour cream, hot sauce, and juiced limes in a small bowl.

Once the pizzas are done, remove them from the oven and let them cool for a few minutes before slicing.

Serve with the chile lime sauce on the side for dipping or drizzle it over the pizzas before slicing.