- 2 beef skirt or flank steaks (1 pound each)
- 1 bottle (12 ounces) beer
- 1/4 cup lime juice
- 3 tablespoons olive oil, divided
- 8 spring onions or green onions
- 1-1/4 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- Corn tortillas, minced fresh cilantro and lime wedges
- Pound beef with a meat mallet to tenderize. In a large bowl, mix beer, lime juice and 2 tablespoons oil until blended. Add beef to marinade; turn to coat. Refrigerate, covered, at least 30 minutes.
- Meanwhile, cut partially through onions, leaving tops intact. Drizzle with remaining oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Drain beef, discarding marinade; sprinkle with the remaining salt and pepper. On a greased grill rack, grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are crisp-tender, 2-4 minutes on each side. Cut steak diagonally across the grain into thin slices. Serve with tortillas, onions, cilantro and lime wedges.
Grilled Onion & Skirt Steak Tacos Tips
How do you cut skirt steak for tacos?
Which is better for tacos—flank or skirt steak?
Skirt steak and flank steak are very similar in texture and flavor. Their beefy, chewy qualities make them equally suited to tacos. Curious about other types of steak? These are the varieties everyone should know.
How do you make skirt steak tender?
Begin with tenderizing skirt steak with a meat mallet to break down the tough fibers. Top that off with an acidic marinade that contains lime juice or vinegar (the acid will tenderize the tough fibers). For maximum tenderness, finish your prep by cooking skirt steak medium rare.
Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager
1 serving: 288 calories, 14g fat (5g saturated fat), 67mg cholesterol, 458mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 31g protein.
Thar ya go!