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
16 (6-in.) flour tortillas
Est. added sugars 0g
How to Make It
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.
Preheat a charcoal grill to medium.
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.
Add coals to fire; preheat to high.
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.
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.