- 1/2 cup freshly squeezed orange juice (save 2 of the juiced halves)
- 1/2 cup Mexican lager beer such as Modelo Especial
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 2 teaspoons kosher salt
- 1 1/2 teaspoons pepper
- 1 1/2 teaspoons Mexican oregano, crumbled
- 5 garlic cloves, minced
- 2 dried bay leaves
- 1 sprig (6 in.) fresh rosemary
- 1 large red onion, cut in half lengthwise, then sliced into half moons
- 2 pounds skirt steak
- Warm corn tortillas*
- Hot sauce, such as Tapatio brand, or salsa
- calories 285
- caloriesfromfat 50 %
- protein 30 g
- fat 16 g
- satfat 5.6 g
- carbohydrate 3.6 g
- fiber 0.5 g
- sodium 213 mg
- cholesterol 68 mg
How to Make It
Combine orange juice, beer, oil, lime juice, salt, pepper, oregano, garlic, bay leaves, and rosemary in a glass 9- by 13-in. baking dish. Add orange halves, onion, and steak and mix with your hands to coat evenly. Let stand at room temperature 1 hour, or chill, covered, 2 hours (no longer, or the citrus will "cook" the meat), turning meat occasionally.
Heat a grill to very high (550° to 650°). Discard rosemary, bay leaves, and orange halves. Drain meat and onions. Put onions on a doubled sheet of foil and turn up edges just a little to make a shallow 6- by 9-in. container.
Grill onions on the foil, stirring occasionally with tongs, until edges start to char, 8 to 10 minutes. Add steak to grill and cook, turning once, until well browned and done the way you like, 8 minutes for medium-rare.
Transfer steak and onions to a board; slice steak. Serve with tortillas, guacamole, and hot sauce.
*Warm directly on the grill just until hot, turning once; stack and wrap in a towel.