Best 13 Grilled Skirt Steak With Red Peppers Onions Recipes

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Grilled skirt steak is a flavorful and juicy cut of meat that is perfect for a quick and easy weeknight meal. When grilled properly, skirt steak is tender and slightly charred on the outside, with a pink and juicy interior. Red peppers and onions are a classic combination that adds sweetness and a bit of heat to the dish. This recipe will guide you through the steps of making a delicious grilled skirt steak with red peppers and onions that will impress your family and friends.

Here are our top 13 tried and tested recipes!

GRILLED SKIRT STEAK



Grilled Skirt Steak image

Grilled Skirt Steak is juicy, full of bold flavor, and absolutely delicious. Grilling skirt steak brings out the best of this long thin steak that you are going to love.

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 2h10m

Number Of Ingredients 10

2 pounds skirt steak
1/3 cup soy sauce
1/3 cup lemon juice
1/2 cup olive oil
1/4 cup Worcestershire sauce
1 Tablespoon minced garlic
2 Tablespoons Italian seasoning
1 teaspoon pepper
1/2 teaspoon salt
pinch of red pepper

Steps:

  • In a large ziplock bag add the skirt steak, soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, italian seasoning, pepper, salt, and red pepper flakes. Let marinate for 2 hours or overnight.
  • Preheat your grill to high heat. Add the steak to the grill and cook for 3-5 minutes or until it reaches an internal temperature of 145 for medium.

Nutrition Facts : Calories 419 kcal, Carbohydrate 6 g, Protein 34 g, Fat 29 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1127 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 21 g, ServingSize 1 serving

GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS



Grilled Skirt Steak with Red Peppers & Onions image

This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup apple juice
1/2 cup red wine vinegar
1/4 cup finely chopped onion
2 tablespoons rubbed sage
3 teaspoons ground coriander
3 teaspoons ground mustard
3 teaspoons freshly ground pepper
1 teaspoon salt
1 garlic clove, minced
1 cup olive oil
1 beef skirt steak (1-1/2 pounds), cut into 5-in. pieces
2 medium red onions, cut into 1/2-inch slices
2 medium sweet red peppers, halved
12 green onions, trimmed

Steps:

  • In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.

Nutrition Facts : Calories 461 calories, Fat 32g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 311mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

SKIRT STEAK WITH PEPPERS



Skirt Steak With Peppers image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound baby red-skinned potatoes, halved
Kosher salt
1 1/4 pounds skirt steak
Freshly ground pepper
1 tablespoon extra-virgin olive oil
3 bell peppers (any color), thinly sliced
1/2 onion, thinly sliced
2 cloves garlic, thinly sliced
3 tablespoons tomato paste
3 tablespoons chopped fresh parsley
Juice of 1/2 lemon, plus wedges for serving

Steps:

  • Put the potatoes in a pot and cover with cold water by about 1 inch; add salt. Bring to a simmer and cook until fork-tender, about 8 minutes, then drain.
  • Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. When hot, add the steak (in batches, if necessary) and cook until medium rare, 1 to 5 minutes per side, depending on the thickness. Transfer to a plate and tent loosely with aluminum foil.
  • Reduce the heat under the skillet to medium and add the bell peppers, onion, garlic, a splash of water and 1/4 teaspoon salt; cook, stirring often, until the vegetables are slightly soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Increase the heat to medium high, add 3/4 cup water and simmer until the vegetables are tender, about 4 more minutes. Stir in the potatoes, parsley and lemon juice. Divide the steak among plates and serve with the vegetables and lemon wedges.

GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS



Grilled Balsamic Flank Steak With Peppers and Onions image

Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party time a cinch, as the steak cooks in just 10 minutes (and this recipe can easily be doubled-or tripled to feed a crowd.)

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h45m

Yield Serves 4 to 6

Number Of Ingredients 11

1 1/4 to 1 1/2 pounds flank steak, patted dry and pierced at approximately 1 1/2-inch intervals with the tines of a fork
Kosher salt and freshly ground pepper
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 tablespoons light-brown sugar
1 tablespoon extra-virgin olive oil, plus more for grill
3 rosemary sprigs
1 large sweet onion, such as Vidalia, cut into scant 1/2-inch-thick rounds
2 red or orange bell peppers, stems, ribs, and seeds removed, cut into scant 1/2-inch-thick rounds
Crusty bread, for serving (optional)

Steps:

  • Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
  • Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.

GRILLED SKIRT STEAK AND PEPPER SANDWICHES WITH CORN MAYONNAISE



Grilled Skirt Steak and Pepper Sandwiches with Corn Mayonnaise image

Provided by Bon Appétit Test Kitchen

Categories     Sandwich     Quick & Easy     High Fiber     Father's Day     Backyard BBQ     Lunch     Mayonnaise     Steak     Corn     Bell Pepper     Grill     Grill/Barbecue     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 11

2/3 cup mayonnaise
1 1/2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 small garlic clove, pressed
6 4-inch-long baguette sections or one 1-pound loaf ciabatta, halved horizontally
2 ears of corn, husked
2 small red bell peppers, quartered lengthwise
1 large red onion, cut into 1/3-inch rounds
1 1/4 to 1 1/2 pounds skirt steak, cut crosswise into 6-inch pieces
Olive oil (for brushing)

Steps:

  • Prepare barbecue (high heat). Whisk first 5 ingredients in medium bowl. Set aside. Pull out some of inside of bread, forming thick shells. Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil. Sprinkle with salt and pepper. Grill vegetables until charred and just tender and steaks until charred and cooked to medium-rare, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally, and 3 minutes per side for steaks. Let steaks rest 5 minutes. Grill bread, cut side down, until charred, about 2 to 3 minutes.
  • Cut corn from cobs; add 1 cup to bowl with mayonnaise mixture and stir to coat. Season to taste with salt and pepper.
  • Cut steaks diagonally against the grain into 1/3- to 1/2-inch-thick strips. Arrange steak slices, peppers, and onion over bottom halves of bread. Spoon corn mayonnaise over. Top with bread, pressing slightly to compact. (If using ciabatta, cut into 6 sandwiches.) only 377 calories!

GRILLED SKIRT STEAK HASH WITH ROASTED RED PEPPER HOLLANDAISE



Grilled Skirt Steak Hash with Roasted Red Pepper Hollandaise image

Provided by Guy Fieri

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 32

2 tablespoons freshly ground black pepper
2 teaspoons brown sugar
2 teaspoons kosher salt
2 teaspoons ancho chile powder
2 teaspoons granulated garlic
1 teaspoon instant espresso powder
1 teaspoon ground oregano
1 teaspoon onion powder
1/2 teaspoon dry mustard powder
1/2 pound asparagus, tough ends trimmed
1 tablespoon extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground black pepper
1 piece trimmed skirt steak, about 1 1/2 pounds
1/4 cup extra-virgin olive oil
1/2 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch dice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 small red onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 cloves garlic, minced
Roasted Red Pepper Hollandaise, recipe follows
Chopped scallions, for garnish
Sliced avocado, for garnish
Smoked paprika, for sprinkling (optional)
2 red peppers
3 large egg yolks
1 tablespoon lemon juice, plus more for seasoning if desired
1/2 teaspoon kosher salt, plus more for seasoning if desired
1/2 teaspoon smoked paprika
Pinch cayenne pepper, plus more for seasoning if desired
10 tablespoons unsalted butter, melted

Steps:

  • For the dry rub: Combine the black pepper, brown sugar, salt, ancho chile powder, granulated garlic, instant espresso powder, ground oregano, onion powder and dry mustard powder in a small bowl and stir to combine thoroughly.
  • Toss the asparagus with the olive oil, salt, and pepper.
  • Press the dry rub into the steak and rub liberally on both sides. Preheat an oiled grill to medium-high heat. Cook the steak on one side until seared, about 8 minutes, then flip over. Add the asparagus to the grill. Cook the asparagus and steak until the asparagus is tender, about 10 minutes, and the steak reaches an internal temperature of 135 degrees F. Tent the steak with foil and let rest for 10 minutes. Slice thinly against the grain.
  • For the hash: Heat a 12 inch cast iron skillet (or heavy, large pan) to medium heat. Add 1/4 cup olive oil, then add the diced potatoes. Season with salt and pepper and let the potatoes cook on all sides. When the potatoes are about 3/4 of the way done and just starting to brown on all sides, add the onion and green and red bell peppers. Cook until the vegetables are cooked and caramelized, 5 to 7 minutes. Stir in the garlic and saute for another 30 seconds. Taste for seasoning.
  • To serve: Cut the asparagus into 1-inch pieces and toss with the potato mixture. Plate the hash with the sliced steak on top, drizzle with the roasted red pepper hollandaise and garnish with the chopped scallions and sliced avocado. Dust with smoked paprika if desired.
  • Over a stovetop gas flame, or under a broiler, char the red peppers on all sides. Place the peppers in a bowl and cover tightly with plastic wrap. Let rest 10 minutes. Remove the plastic wrap and peel or rub the skin off each pepper. Discard the stems and seeds from the peppers.
  • Add the egg yolks, lemon juice, salt, paprika and cayenne to a blender. Blend the yolk mixture at medium speed until it lightens in color, about 25 seconds. Lower the speed and slowly begin to drizzle in the melted butter. Add in the charred peppers and blend until the mixture is smooth and homogenous. Season with more salt, cayenne pepper, or lemon juice if desired.

GRILLED SKIRT STEAK WITH ONION-CILANTRO RELISH



Grilled Skirt Steak With Onion-Cilantro Relish image

Spicy marinades are well suited to hearty cuts of meat like skirt steaks. Take care not to marinate the steak too long, though, or the meat will be tough and stringy. The marinade is excellent with pork, lamb or chicken, too. Serve with fresh tortillas and refried beans

Provided by Witch Doctor

Categories     Steak

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 15

4 dried anaheim chilies
4 dried arbol chili peppers
2 teaspoons cumin seeds
1 garlic clove, minced
1 fresh jalapeno pepper, stemmed, seeded and coarsely chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 teaspoons salt
1 lb trimmed skirt steak
1 small white onion, minced
1 fresh serrano chili pepper, stemmed, seeded and minced
1/2 cup coarsely chopped fresh cilantro
1 teaspoon salt
1 lime, juice of
1 tablespoon olive oil

Steps:

  • To Marinate:.
  • Remove the stems from all the dried chilis, then shake out and discard the seeds. Place the chilis in a small saucepan with water just to cover. Bring to a boil, remove from the heat and let stand for 20 minutes to soften. Drain.
  • In a small, dry frying pan over medium heat, toast the cumin seeds until lightly browned and fragrant, 2 to 3 minutes. In a blender, combine the softened chilis, cumin seeds, garlic, jalapeno chili and red wine vinegar. Puree until thick and smooth, 1 to 2 minutes. Add the olive oil and salt and blend again until well mixed.
  • Place the skirt steak in a shallow non-aluminum dish and pour the marinade over it. Let marinade at room temperature for 1 hour.
  • Prepare a fire in a charcoal grill or preheat a broiler.
  • To prepare the Relish:.
  • In a small bowl, stir together the onion, Serrano chili, cilantro, salt, lime juice and olive oil. Set aside until you are ready to serve.
  • When the fir is hot or the broiler is ready, place the steak on the grill rack about 3 inches from the coals, or place in a broiler pan at the same distance from the heat source. Grill or broil, turning once, until seared on the outside but still pink in the center, 1 to 2 minutes per side.
  • To serve:.
  • Slice the steak across the grain and on the diagonal. Arrange the slices on a platter and serve with the relish on the side.

GRILLED SKIRT STEAK WITH MIXED PEPPERS



Grilled Skirt Steak With Mixed Peppers image

Provided by Florence Fabricant

Categories     dinner, quick, weekday, main course

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 11

1/4 cup tequila, preferably añejo
Juice of 1 lime
1 teaspoon tomato paste
1 large clove garlic, grated
1 teaspoon ground cumin
3 tablespoons extra virgin olive oil
2 tablespoons minced cilantro leaves, plus sprigs for garnish
Salt and cayenne to taste
1 skirt steak, about 1 to 1 1/2 pounds, well trimmed
3 small bell peppers, slivered
2 jalapeños, seeded and slivered

Steps:

  • Whisk together tequila, lime, tomato paste, garlic, cumin, 1 tablespoon oil, 1 tablespoon cilantro, salt and cayenne. Cut steak in half, place in marinade, turn to coat, cover and set aside 1 to 1 1/2 hours.
  • Heat grill to very hot. Set cooking grates close to fire. Or heat broiler.
  • While grill heats, place remaining olive oil in a skillet over medium heat. Add peppers and jalapeños and sauté until peppers are limp and starting to brown. Season with salt and cayenne. Dust with remaining minced cilantro. Set aside.
  • Grill or broil steak 3 to 5 minutes on one side, until starting to sear. Brush with marinade, turn and cook 2 to 3 minutes. Remove to a cutting board. Do not overcook.
  • Reheat peppers and pile on a platter. Slice steak on bias in inch-wide strips. Arrange on the bed of peppers, garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 25 grams, Carbohydrate 9 grams, Fat 41 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 13 grams, Sodium 752 milligrams, Sugar 5 grams, TransFat 1 gram

GRILLED SKIRT STEAK WITH ROASTED POTATOES



Grilled Skirt Steak with Roasted Potatoes image

Steak and potatoes, perfectly seasoned, grilled, and baked to perfection in about 30 minutes. This recipe was made in a Panasonic CIO.

Provided by Elizabeth

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 40m

Yield 4

Number Of Ingredients 8

¼ cup ketchup
2 tablespoons Worcestershire sauce
4 cloves garlic, minced, divided
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
1 pound skirt steak
4 russet potatoes, diced small
2 tablespoons extra-virgin olive oil, or more to taste

Steps:

  • Combine ketchup, Worcestershire sauce, 2 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small dish or resealable plastic bag. Mix thoroughly and add steak.
  • Mix potatoes, remaining 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oil together in a bowl. Pour into the grill pan.
  • Place grill pan in the Panasonic® Countertop Induction Oven. Press "Auto Cook" and select setting 4, 12-inch size. Press "Start" and cook for 15 minutes. Mix potatoes, return to oven, set the timer for 5 minutes, and press "Start." Transfer potatoes to a serving plate.
  • Preheat oven to High on the "Grill" setting.
  • Wipe off any garlic from the grill pan with a paper towel. Remove steak from marinade and add to the pan.
  • Grill steak for 1 minute per side. Remove and let rest for 3 minutes. Slice steak and serve with roasted potatoes.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.5 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 4 g, Protein 17.6 g, SaturatedFat 2.9 g, Sodium 1450.3 mg, Sugar 5.6 g

GRILLED ONIONS AND PEPPERS



Grilled Onions and Peppers image

This quick side dish can be prepared in the same pan as the Grilled Latin-Style Skirt Steak, adding an abundance of flavor.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     BBQ & Grilling Recipes

Number Of Ingredients 5

2 white onions
2 green bell peppers
olive oil
salt
freshly ground black pepper

Steps:

  • Slice onions and green bell peppers, season with olive oil, salt and pepper.
  • Place vegetables on a grill, along with the steak that has been marinated.
  • Cook about 4 minutes on each side.

RANCHER'S STEAK WITH GRILLED PEPPERS & ONIONS



Rancher's Steak with Grilled Peppers & Onions image

A simple chili rub partnered with BULL'S-EYE Original Barbecue Sauce adds a new kick to grilled steak.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 clove garlic, minced
1 Tbsp. chili powder
1 beef sirloin steak (1 lb.), 1 inch thick
1 each red and yellow pepper, each cut lengthwise into quarters
1 red onion, cut crosswise into 4 slices
1/3 cup BULL'S-EYE Original Barbecue Sauce

Steps:

  • Heat greased grill to medium-high heat.
  • Mix garlic and chili powder until blended; rub evenly onto both sides of steak.
  • Grill steak and vegetables 12 to 14 min. or until steak is medium doneness (160ºF) and vegetables are tender, turning steak after 7 min., turning vegetables occasionally and brushing all with barbecue sauce for the last 5 min.
  • Remove steak and vegetables from grill. Let steak stand 5 min. before slicing to serve with the vegetables.

Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

CHURRASCO (GRILLED MARINATED SKIRT STEAK)



Churrasco (Grilled Marinated Skirt Steak) image

Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.

Provided by Von Diaz

Categories     dinner, meat, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds skirt steak or tri-tip (see Tip)
3 large garlic cloves
1 tablespoon fresh oregano leaves, finely chopped
1 tablespoon white vinegar
2 teaspoons olive oil
1 tablespoon adobo seasoning (preferably Loísa or Badía brands)
2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste
1/3 cup fresh lime juice
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/4 cup fresh cilantro leaves, finely chopped
1/4 cup fresh oregano leaves, finely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon freshly ground black pepper

Steps:

  • Pat the steaks dry and place in a large zip-top bag.
  • Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
  • If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
  • Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
  • Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
  • Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.

GRILLED ONION & SKIRT STEAK TACOS



Grilled Onion & Skirt Steak Tacos image

I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and these skirt steak tacos marinated in beer and lime juice honor their passion for cooking. -Adan Franco, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 8

2 beef skirt or flank steaks (1 pound each)
1 bottle (12 ounces) beer
1/4 cup lime juice
3 tablespoons olive oil, divided
8 spring onions or green onions
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
Corn tortillas, minced fresh cilantro and lime wedges

Steps:

  • Pound beef with a meat mallet to tenderize. In a large bowl, mix beer, lime juice and 2 tablespoons oil until blended. Add beef to marinade; turn to coat. Refrigerate, covered, at least 30 minutes., Meanwhile, cut partially through onions, leaving tops intact. Drizzle with remaining oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper., Drain beef, discarding marinade; sprinkle with the remaining salt and pepper. On a greased grill rack, grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are crisp-tender, 2-4 minutes on each side. Cut steak diagonally across the grain into thin slices. Serve with tortillas, onions, cilantro and lime wedges.

Nutrition Facts : Calories 288 calories, Fat 14g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 458mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

Tips:

  • Choose the right cut of steak: Skirt steak is a flavorful and affordable cut of beef that is perfect for grilling. Look for a skirt steak that is about 1 inch thick and has good marbling.
  • Marinate the steak: Marinating the steak helps to tenderize it and add flavor. You can use a simple marinade made with olive oil, garlic, and herbs, or you can try a more complex marinade with ingredients like soy sauce, ginger, and honey.
  • Grill the steak over high heat: Skirt steak should be grilled over high heat to create a nice sear on the outside while keeping the inside juicy and tender. Cook the steak for 2-3 minutes per side, or until it reaches your desired doneness.
  • Let the steak rest before slicing: After grilling, let the steak rest for a few minutes before slicing. This allows the juices to redistribute throughout the steak, making it more tender and flavorful.
  • Serve with your favorite sides: Grilled skirt steak can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

Grilled skirt steak is a delicious and easy-to-make dish that is perfect for a summer cookout or a weeknight meal. With its bold flavor and juicy texture, skirt steak is sure to be a hit with everyone at the table. So fire up your grill and give this recipe a try!

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