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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Sunset magazine. Preparation time does not include minimum of 5 hours marination time. Ingredients:
2 (1 -1 1/2 lb) skirt steaks, trimmed of membrane and excess fat |
12 ounces beer |
1/4 cup fresh orange juice |
1/4 cup fresh lime juice |
2 -3 tablespoons chipotle hot sauce, such as tabasco chipotle pepper sauce, plus more for serving |
2 tablespoons minced garlic |
1 1/2 tablespoons coarse kosher salt |
1 1/2 teaspoons ground cumin |
3 large red onions, cut into 1/2-in .-thick slices |
12 (8 inch) flour tortillas, warmed |
lime wedge |
Directions:
1. Cut each steak in half crosswise.
2. Put in a large resealable plastic bag.
3. Stir together beer, orange juice, lime juice, hot sauce, and garlic, then pour over steaks.
4. Seal bag and refrigerate at least 5 hours and up to overnight.
5. Prepare a gas or charcoal grill for medium-high heat.
6. Drain meat and discard marinade.
7. Mix salt and cumin and rub into meat.
8. Spray onions lightly with vegetable oil spray and set, with steaks, on a cleaned and oiled cooking grate. Don't cover.
9. For medium-rare to medium doneness (cut to check), grill steaks 3 to 4 minutes per side if less than 1/2 inches thick; add 1 more minute per side if more than 1/2 inches thick. Turn steaks at least once while grilling (more if juice starts to pool on surface). Grill onions, turning once, until browned on both sides and cooked through, 8 to 10 minutes total.
10. After removing steaks from grill, let rest 5 minutes (so juices redistribute through the meat) before slicing.
11. With a sharp knife at a slight diagonal, cut across grain into thin strips.
12. Serve meat and onions with tortillas, lime wedges, and hot sauce.
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