Monterrey-Style Skirt Steak

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Monterrey-Style Skirt SteakRecipe

Photo: Dylan and Jeni; Styling: Scott Horne 

Be sure to slice the steak against the grain--it'll be a little tough and chewy otherwise.

Serves 8 (serving size: 2 tacos)


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2 pounds skirt steak
1/4 cup olive oil
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
4 large white onions
1/4 cup fresh lime juice
Cooking spray
16 (6-in.) flour tortillas


Active: 35 Minutes
Total: 1 Hour, 35 Minutes

1. Place skirt steak on a rimmed baking sheet; rub olive oil, 3/4 teaspoon salt, and pepper on both sides. Cover with plastic wrap; refrigerate 1 hour.

2. Preheat a charcoal grill to medium.

3. Wrap onions in foil. When charcoal is covered with gray ash, nestle onions directly in the coals; grill 25 minutes or until charred outside and soft within. Cut onions into quarters; separate onion layers with a fork. Place on a platter. Drizzle with lime juice and remaining salt; keep warm.

4. Add coals to fire; preheat to high.

5. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes. Cut steak against the grain into 1/4-inch strips.

6. Place tortillas on grill rack coated with cooking spray; grill 30 seconds or until heated. Place about 1 1/2 ounces meat on each tortilla; top with about 2 tablespoons onion mixture.

Created date

May 2016

Nutritional Information

Calories 421
Fat 17.2 g
Satfat 4.1 g
Monofat 8.6 g
Polyfat 1.2 g
Protein 31 g
Carbohydrate 38 g
Fiber 5 g
Cholesterol 71 mg
Iron 4 mg
Sodium 626 mg
Calcium 105 mg
Sugars 3 g
Est. Added Sugars 0 g