Description
These grilled onion skirt steak tacos are packed with juicy, beer-marinated skirt steak and smoky, charred green onions, all wrapped in warm corn tortillas. It’s the ultimate taco night recipe that’s fast, flavorful, and guaranteed to wow a crowd—perfect for cookouts or weeknight dinners.
Ingredients
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2 beef skirt or flank steaks (450 g each)
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355 ml beer
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60 ml lime juice
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45 ml olive oil, divided
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8 spring onions or green onions
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6 g salt, divided
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1.5 g black pepper, divided
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Corn tortillas (8–10)
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Fresh cilantro, minced
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Lime wedges, for serving
Instructions
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Place steaks in a resealable bag or dish and pour in beer and lime juice. Marinate in the fridge for at least 2 hours or overnight.
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Preheat grill to medium-high heat. Remove steaks from marinade, pat dry, and drizzle with 1 tbsp olive oil. Season with 5 g salt and 1 g pepper.
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Toss spring onions with remaining olive oil, 1 g salt, and 0.5 g pepper.
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Grill steaks for 2–3 minutes per side for medium-rare. Rest 5 minutes, then slice thinly against the grain.
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Grill onions for 5–6 minutes until charred and tender.
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Warm tortillas on the grill for 30 seconds per side.
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Assemble tacos with sliced steak, grilled onions, cilantro, and lime juice.
Notes
Marinate steak overnight for maximum flavor.
Pat dry before grilling for a good sear.
Cut steak against the grain for tenderness.
Make extra onions—they go fast!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired, American