Skirt steak, a toothsome and very flavorful cut of beef that is a favorite of mine, is excellent for grilling or pan-searing.
Recipe courtesy of Shelley Wiseman
Grilled Garlic-Marinated Skirt Steak Tacos
Yield:
Makes 18 to 24 tacos; serves 6
Yield:
Makes 18 to 24 tacos; serves 6

Ingredients

  • 3 pounds skirt steak (about 3 long steaks)
  • 3 tablespoons finely chopped garlic
  • 3 tablespoons olive oil
  • Coarse salt, to taste
  • 3 tablespoons fresh lime juice, or to taste
Accompaniments:
  • Warm corn or flour tortillas
  • Charred Spring Onions, recipe follows
Charred Spring Onions:
  • 20 spring onions or large scallions (about 4 bunches)
  • 1 tablespoon vegetable oil or mild olive oil
  • 1/2 teaspoon salt
  • 1 lime, halved

Directions

If necessary, trim membrane from the steaks by pulling it away in one piece. Place the steaks in a baking dish, rub with the garlic and oil, and let marinate, chilled, for at least 30 minutes and up to 1 day. 

Prepare a grill or heat a broiler. 

Season the steaks generously with coarse salt and grill them over glowing coals or direct heat on a gas grill for about 3 minutes on each side for medium-rare. (Alternatively, broil the steaks 3 inches from the heat for about 4 minutes on each side.) Transfer the steaks to a platter and drizzle with lime juice. 

Let the steaks stand, loosely covered with foil, for 5 minutes. Cut them diagonally across the grain into thin slices. 

Make tacos with the accompaniments.

Charred Spring Onions:

Prepare a grill or heat a broiler. 

Trim the roots and ends from the spring onions, leaving about 8 inches of green stalk. 

In a large bowl toss the onions with the oil and salt. Grill the onions on the grill, turning them with tongs 3 or 4 times, for 5 to 7 minutes or until softened and lightly charred. If you don't have a grill, broil the onions on a broiler pan about 3 inches from the heat, turning them with tongs 2 or 3 times, for 10 to 12 minutes. 

Transfer the onions to a platter and squeeze the lime halves over them.

Photograph by Romulo Yanes 

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