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.
We do not have a charcoal BBQ but a Traeger grill. I only cooked 1 onion (plenty) for 1 hour. The steak was marinated for 2 hours then grilled for 12 minutes each side, rest for 10. We added other toppings to our beef soft tacos. Not sure why so many onions would be needed here. But we definitely liked how the beef turned out and will make again.
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