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Monterrey-Style Skirt Steak

Photo: Dylan and Jeni; Styling: Scott Horne 

Active time 35 mins
Total time 1 hr, 35 mins

Serves 8 (serving size: 2 tacos)

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


  • 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

Nutrition 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

How to Make It

  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.