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Name: Skirt Steak Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 Large White Onion; 3 Garlic cloves; 3 tablespoons Lime Juice; 1/4 teaspoon Ground cumin; 1 pound Skirt steak Trimmed of surface fat and silver skin; Vegetable oil

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INGREDIENTS

1 Large White Onion
3 Garlic cloves
3 tablespoons Lime Juice
1/4 teaspoon Ground cumin
1 pound Skirt steak ; Trimmed of surface fat and silver skin
Vegetable oil

Servings

INSTRUCTIONS

1. Marinate the meat. In a food processor or blender, combine 1/4 of the onion, the garlic, lime juice, cumin and 1/2 teaspoon salt. Process to a smooth puree. Place the skirt steak in a non-aluminum baking dish. Using a spoon, smear the marinade over both sides of the skirt steak. Cover and refrigerate 1 hour or up to 8 hours.

2. Caramelize the onions. Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash. Either turn the burner(s) in the center of the grill to medium-low or bank the coals to one side of the grill for indirect cooking.

Brush or spray the remaining onion slices with oil and sprinkle with salt. Lay the whole rounds of onions on the grill, not over direct heat. When they start to soften and brown, about 10 minutes, use a spatula to flip them and brown the other side. Remove from the grill and break onions into rings.

3. Grill the meat. While the onions are browning, remove the steak from the marinade and gently shake off the excess. Oil the steak well on both sides, and lay it over the hottest part of the grill or directly over the coals. Grill, turning once, until richly browned and done to your liking, about 2-3 minutes per side for medium. Remove to a cooling rack set over a large plate — this keeps the juices in the meat rather than running out. Let the steaks rest until the onions have finished grilling.

4. Serve the tacos. Cut the long piece of skirt steak into 3- to 4-inch sections, then cut each section into thin strips across the grain (that is, in line with the full length of the skirt steak).

NOTES

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Skirt Steak Tacos

1 Large White Onion
3 Garlic cloves
3 tablespoons Lime Juice
1/4 teaspoon Ground cumin
1 pound Skirt steak Trimmed of surface fat and silver skin
 Vegetable oil

4. Serve the tacos. Cut the long piece of skirt steak into 3- to 4-inch sections, then cut each section into thin strips across the grain (that is, in line with the full length of the skirt steak).

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Nutrition

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Serving Size: 1 Serving (110g)
Recipe Makes: 6 Servings

Calories: 19
Calories from Fat: 5 (26%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 1.7mg		0 %
Potassium 54.5mg		1 %
Total Carbohydrate 3.5g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 3g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 19

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