Grilled Onion & Skirt Steak Tacos Recipe

Grilled Onion & Skirt Steak Tacos Recipe
Grilled Onion & Skirt Steak Tacos Recipe photo by Taste of Home
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Grilled Onion & Skirt Steak Tacos Recipe

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I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and this steak marinated in beer and lime juice honors their passion for cooking. —Adan Franco, Milwaukee, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 5 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 5 min.

Ingredients

  • 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
  • 1-1/4 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • Corn tortillas, minced fresh cilantro and lime wedges

Directions

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 2-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°) and onions are crisp-tender. Cut steak diagonally across the grain into thin slices. Serve with tortillas, onions, cilantro and lime wedges. Yield: 8 servings.
Originally published as Grilled Onion & Skirt Steak Tacos in Taste of Home April/May 2016, p37

Nutritional Facts

1 serving (calculated without tortillas, cilantro and lime wedges): 288 calories, 14g fat (5g saturated fat), 67mg cholesterol, 458mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 31g protein.

  • 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
  • 1-1/4 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • Corn tortillas, minced fresh cilantro and lime wedges
  1. 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.
  2. Meanwhile, cut partially through onions, leaving tops intact. Drizzle with remaining oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. 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 2-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°) and onions are crisp-tender. Cut steak diagonally across the grain into thin slices. Serve with tortillas, onions, cilantro and lime wedges. Yield: 8 servings.
Originally published as Grilled Onion & Skirt Steak Tacos in Taste of Home April/May 2016, p37

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