Categories: Mexican

Ingredients

• 2 beef skirt or flank steaks
• 12 oz. bottle beer
• 1/4 cup lime juice
• 3 tbsp. olive oil, divided
• 8 spring onions
• 1 1/4 tsp salt, divided
• 3/4 tsp pepper, divided
• Corn tortillas, chopped fresh cilantro and lime wedges

Directions

1. Pound beef with a meat mallet to tenderize. In a bowl, mix beer, lime juice and 2 tbsp. oil until blended. Add beef to marinade; turn to coat. Refrigerate at least 30 minutes.

2. Meanwhile, cut partially through onions, leaving tops intact. Drizzle with remaining oil; sprinkle with 1/4 tsp salt and 1/4 tsp pepper.

3. Drain beef, discarding marinade; pat dry and sprinkle with remaining salt and pepper. Moisten a paper towel with cooking oil; using tongs, rub on grill rack.

4. Grill steaks and onions, covered, over medium heat 2-4 minutes per side or until meat reaches desired doneness and onions are crisp-tender. Let steak stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with tortillas, onions, chopped cilantro and lime wedges.

Email to a friend | Print this recipe | Back