Recipe Background
One of the best things about tacos is that every time you crave them, you can switch them up a little and try a different filling! There are so many options to choose from too, so it keeps things fun and exciting. However, once you taste these Grilled Skirt Steak Tacos, you might hesitate to switch things up much more because these are just that good. Imagine folding your warm corn tortillas around the juicy, perfectly seasoned skirt steak, topped with all your favorite taco toppings. It feels a little luxurious and that's what will keep you coming back for more. Sure, change is a good thing, but we think it's also completely acceptable to stick with Grilled Skirt Steak Tacos for the long haul!
One of the best things about tacos is that every time you crave them, you can switch them up a little and try a different filling! There are so many options to choose from too, so it keeps things fun and exciting. However, once you taste these Grilled Skirt Steak Tacos, you might hesitate to switch things up much more because these are just that good. Imagine folding your warm corn tortillas around the juicy, perfectly seasoned skirt steak, topped with all your favorite taco toppings. It feels a little luxurious and that's what will keep you coming back for more. Sure, change is a good thing, but we think it's also completely acceptable to stick with Grilled Skirt Steak Tacos for the long haul!
Ingredients
- 2 (1-pound) beef skirt 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
- fresh cilantro 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 until it is blended.
- Add the beef to the marinade and toss to coat.
- Cover the marinated beef and refrigerate for at least 30 minutes or up to overnight.
- Partially cut through the onions, leaving the tops of the onions 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 and sprinkle it with the remaining salt and the remaining pepper.
- Heat a greased grill rack over medium heat.
- Grill the beef and the onions, covered, until a thermometer inserted into the center of the meat reads at least 135 degrees F and the onions are crisp-tender, about 2-4 minutes per side.
- Let the beef rest for 5 minutes to come up to 145 degrees F and then cut it diagonally across the grain, into thin slices.
- Serve the beef on the tortillas topped with the onions, the cilantro, and the lime wedges.
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