Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

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

Paola Briseño González
Recipe by Cooking Light July 2016

Gallery

Credit: Dylan and Jeni; Styling: Scott Horne

Recipe Summary

active:
35 mins
total:
1 hr 35 mins
Yield:
Serves 8 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

421 calories; fat 17.2g; saturated fat 4.1g; mono fat 8.6g; poly fat 1.2g; protein 31g; carbohydrates 38g; fiber 5g; cholesterol 71mg; iron 4mg; sodium 626mg; calcium 105mg; sugars 3g.
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