Description
Mexican street food finds its soulmate in these grilled onion & skirt steak tacos, blending charred meat’s smoky richness with caramelized onions’ sweet intensity. Fragrant corn tortillas cradle this perfect harmony, inviting readers to savor each bold, authentic bite.
Ingredients
Scale
- 1.5 lbs (680 g) skirt steak
- ¼ cup (60 ml) olive oil
- 2 tbsps (30 ml) lime juice
- 2 tbsps (30 ml) soy sauce
- 1 tbsp (15 ml) Worcestershire sauce
- 2 garlic cloves, minced
- 1 tsp (5 ml) chili powder
- ½ tsp (2.5 ml) cumin
- ½ tsp (2.5 ml) smoked paprika
- Salt, to taste
- Black pepper, to taste
- 8 small corn or flour tortillas
- 1 large yellow onion, sliced into thick rings
- 1 tbsp (15 ml) olive oil
- Salt, to taste
- Pepper, to taste
- Fresh cilantro, chopped
- Diced onion or grilled onion slices
- Lime wedges
- Cotija cheese or shredded Mexican blend (optional)
- Avocado or guacamole (optional)
- Salsa or hot sauce (optional)
Instructions
- Marinate: Blend marinade ingredients in a bowl or sealed bag, thoroughly coating skirt steak. Refrigerate for 30 minutes to 4 hours, allowing flavors to penetrate the meat.
- Prepare Grill: Heat grill to medium-high (400°F), creating ideal searing conditions for meat and vegetables.
- Char Onions: Toss onion slices with seasoning, then grill directly on grates or in a grill basket until edges caramelize and texture softens, approximately 4-5 minutes per side.
- Cook Steak: Remove steak from marinade, grilling 3-4 minutes per side for medium-rare. Transfer to resting board and let meat relax for 5-10 minutes to redistribute internal juices.
- Warm Tortillas: Quickly heat tortillas on grill grates, creating slight char and enhancing flexibility, about 15-20 seconds per side.
- Assemble Tacos: Slice steak against grain, layer onto warm tortillas. Top with grilled onions, fresh cilantro, crumbled cheese, and vibrant salsa. Garnish with lime wedges for bright, zesty finish.
Notes
- Choose acidic ingredients like lime juice or vinegar to help tenderize the skirt steak and break down tough muscle fibers, ensuring a more flavorful and tender result.
- Maintain medium-high heat around 400°F to achieve perfect caramelization on onions and a nice sear on the steak without burning the exterior before cooking the interior.
- Cut the steak perpendicular to the muscle fibers to create shorter fiber lengths, making each bite more tender and easier to chew in your tacos.
- Swap corn tortillas for lettuce wraps for a low-carb option, or use plant-based steak alternatives like portobello mushrooms for a vegetarian version that maintains similar texture and grilling techniques.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg