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