Grilled Onion & Skirt Steak Tacos

Name: Grilled Onion & Skirt Steak Tacos
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings.
Cuisine: Mexican Dinners, Mexican Recipes
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

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

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 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.

Nutrition 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.

Originally published as Marinated Skirt Steak with Bulb Onions in Taste of Home April/May 2016