Recipe courtesy of Shelley Wiseman

Grilled Garlic-Marinated Skirt Steak Tacos

Skirt steak, a toothsome and very flavorful cut of beef that is a favorite of mine, is excellent for grilling or pan-searing.
  • Yield: Makes 18 to 24 tacos; serves 6
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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


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


  1. 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. 
  2. Prepare a grill or heat a broiler. 
  3. 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. 
  4. Let the steaks stand, loosely covered with foil, for 5 minutes. Cut them diagonally across the grain into thin slices. 
  5. Make tacos with the accompaniments.

Charred Spring Onions:

  1. Prepare a grill or heat a broiler. 
  2. Trim the roots and ends from the spring onions, leaving about 8 inches of green stalk. 
  3. 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. 
  4. Transfer the onions to a platter and squeeze the lime halves over them.