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
Step 1 –Pound the beef with a meat mallet to tenderize it.
Step 2 –In a large bowl, mix the beer, the lime juice, and 2 tablespoons of the oil together until blended.
Step 3 –Add the beef to the marinade, turning to coat.
Step 4 –Refrigerate the beef, covered, for at least 30 minutes.
Step 5 –Preheat the grill to medium heat and grease a grill rack.
Step 6 –Cut partially through the onions, leaving the tops intact.
Step 7 –Drizzle the onions with the remaining oil and sprinkle them with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
Step 8 –Drain the beef, discarding the marinade.
Step 9 –Sprinkle the beef with the remaining salt and the remaining pepper.
Step 10 –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.
Step 11 –Cut the steak diagonally across the grain into thin slices.
Step 12 –Serve the steaks with the tortillas, the grilled onions, the cilantro, and the lime wedges.
