These juicy skirt steak tacos feature a simple lime marinade, are grilled alongside onions, and are easy to throw together for a taco night. They're brimming with hearty flavor and are a total crowd-pleaser. Serve them with fresh lime, guac, and your favorite corn salsa.
Grilled Onion & Skirt Steak Tacos
Updated on Oct. 17, 2024
Level up Taco Tuesday with these skirt steak tacos loaded with tender onions, juicy, melt-in-your-mouth meat and a marinade that makes both brimming with delectable flavor. This recipe does require some time due to marinating but it is otherwise easy to toss together for a weekday meal. Serve with your favorite fresh-made salsa and a bowl of tortilla chips and creamy, loaded guacamole.
Ingredients for Skirt Steak Tacos
- Beef skirt or flank steaks: You can use one or both of these cuts.
- Marinade: All you need for this marinade is a beer, lime juice, and EVOO.
- Green onions: These are grilled, resulting in a delicious, slightly sweet onion flavor.
- Spices: You’ll just be using salt and pepper here. For the best flavor, use freshly ground.
- Extras:Â Corn tortillas, minced fresh cilantro and lime wedges.
Directions
Step 1: Make the marinade
Pound the beef with a meat mallet to tenderize. In a large bowl, mix together beer, lime juice and 2 tablespoons of oil until blended. Add the beef to marinade, turning to fully coat. Refrigerate, covered, for at least 30 minutes.
Test Kitchen Tip: A much longer marinating time will make for better flavor and a more tender meat. Consider preparing these the night before.
Step 2: Prepare onions
Meanwhile, cut partially through onions being sure to leave the tops intact. Drizzle with the remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Step 3: Cook it up
Next, drain the beef and discard the marinade. Sprinkle the meat with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. On a well greased grill rack (or broil, 4 inches from the heat), grill the steaks and onions, covered, over medium heat until the meat reaches desired doneness. Cut the steak diagonally across the grain into thin slices. Serve with tortillas, onions, cilantro and lime wedges.
Test Kitchen Tip: For medium-rare steak, the thermometer should read 135°F, for medium it should read 140°, and for medium-well it should read 145°.
Skirt Steak Tacos Recipe Variations
- Add veggies: Grill the bell peppers and top them with sauteed mushrooms. Add a mix of onion types.
- Top with corn:Â The simplicity of steak and onions is certainly delicious but adding a fresh corn salsa topper takes it to another level.
- Make it a burrito:Â If you don’t have any corn tacos on hand or you want to swap them out for flour, these make for delicious steak-and-onion burritos.
How to Store Skirt Steak Tacos
Store any extra meat and onions in an airtight container in the fridge. You can reheat them easily when you’d like another round of taco night.
How long do skirt steak tacos last?
We doubt you’ll have any leftovers as this recipe is just too good. But if you do, skirt steak tacos will last for three to five days provided they are stored properly.
Skirt Steak Taco Tips
How do I keep the tortilla from falling apart?
Keep your tortillas moist. One easy fail-proof trick: wet your fingers, rub some water gently on the tortilla, and then cook.
How do I keep tortillas warmed?
One easy trick is to wrap the tortillas in a damp kitchen towel and place in an oven-safe dish. Preheat the oven to 200° and place the tortillas inside to keep warm until serving. The moisture keeps them from breaking and the low oven temp will keep them pleasantly warm.
Can I use another cut?
Skirt and flank steaks are the most commonly used cuts for beef tacos. If you have neither on hand, use ribeye, New York strip, hanger, sirloin, rump or even short loin. All will have delicious and tender results especially if you marinade well.
Grilled Onion & Skirt Steak Tacos
Prep Time
15 min
Cook Time
5 min
Yield
8 servings
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 or green 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 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Drain beef, discarding marinade; sprinkle with the remaining 1 teaspoon salt and 1/2 teaspoon 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: 288 calories, 14g fat (5g saturated fat), 67mg cholesterol, 458mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 31g protein.
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My grandparents came from Mexico, and I grew up watching my grandmother and mother in the kitchen. This steak marinated in beer and lime juice honors their passion for cooking. —Adan Franco, Milwaukee, Wisconsin
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