Recipe Background
Even Taco Tuesday can get a little fancy from time to time! This recipe for Dressed-Up Skirt Steak Tacos marinates the tender beef in beer and lime juice, so the crust is malty, savory, and just a little bright, then grills it up to ensure the best texture. Besides some fragrant cilantro, some grilled green onions, and a little extra lime on the side, Dressed-Up Skirt Steak Tacos don't really need anything else; just put them in a tortilla and get ready to truly embrace the terrific Tex-Mex taste! Less than an hour is an easy price to pay for getting these on the table!
Even Taco Tuesday can get a little fancy from time to time! This recipe for Dressed-Up Skirt Steak Tacos marinates the tender beef in beer and lime juice, so the crust is malty, savory, and just a little bright, then grills it up to ensure the best texture. Besides some fragrant cilantro, some grilled green onions, and a little extra lime on the side, Dressed-Up Skirt Steak Tacos don't really need anything else; just put them in a tortilla and get ready to truly embrace the terrific Tex-Mex taste! Less than an hour is an easy price to pay for getting these on the table!
Ingredients
- 2 (1-pound) beef skirt or flank steaks
- 1 (12-ounce) bottle 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 to taste, for serving
- fresh cilantro minced, to taste, for serving
- lime wedges to taste, for serving
Directions
- Pound the beef with a meat mallet to tenderize it.
- In a large bowl, mix the beer, the lime juice, and 2 tablespoons of the oil together until blended.
- Add the beef to the marinade, turning to coat.
- Refrigerate the beef, covered, for at least 30 minutes.
- Preheat the grill to medium heat and grease a grill rack.
- Cut partially through the onions, leaving the tops intact.
- Drizzle the onions with the remaining oil and sprinkle them with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Drain the beef, discarding the marinade.
- Sprinkle the beef with the remaining salt and the remaining pepper.
- Grill the steaks and the onions, covered, or broil them 4-inches from the heat source, until the meat reaches your desired level of doneness, 135 degrees F for medium-rare, 140 degrees F for medium, and 145 degrees F for medium-well, and the onions are crisp-tender, about 2-4 minutes per side.
- Cut the steak diagonally across the grain into thin slices.
- Serve the steaks with the tortillas, the grilled onions, the cilantro, and the lime wedges.
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