Grilled Skirt Steak Tacos
Designed by Chef Rick Bayless using Bohemia beer as an ingredient. Bohemia’s deep, yet subtle aromas of fruit and roasted barley, alongside its cocoa-like bitterness and vanilla-hinted sweetness, pair incredibly well with Chef Rick’s unique vision of Mexican cuisine.
1 to 1 1/4 pounds trimmed beef skirt steak
1 jar (16 ounces) Frontera Chipotle Salsa or Frontera Roasted
1/2 cup Bohemia beer
3 garlic cloves, peeled and crushed
3 tablespoons fresh lime juice
1/4 teaspoon ground cumin
2 medium white onions, sliced into 1/2-inch rounds
Chopped fresh cilantro, lime wedges
12 fresh, warm tortillas
- Cut steak into 4- or 5-inch portions. Mix 1/2 cup of the salsa, the beer, garlic, lime juice, cumin and 1/2 teaspoon salt in a large zippered bag. Add the steak. Close the bag tightly and turn gently to coat the steak. Refrigerate 1 hour or up to 8 hours.
- Heat a gas grill to medium-high or light a charcoal fire. Brush or spray the onion slices with vegetable oil. Grill onions over a cooler section of the grill, turning carefully until softened and browned, about 10 minutes. Transfer to a serving dish.
- Remove the steak from the marinade (discard the marinade). Oil the steak well on both sides, and lay it over the hottest part of the grill. Grill, turning once, until richly browned and done to your liking, about 1 1/2 to 2 minutes per side for medium-rare.
- Cut skirt steak across the grain into thin strips. Mix with the onions, season with a little salt. Serve steak and onions with the remaining Frontera salsa, cilantro, lime wedges and hot tortillas, for making into soft tacos.
Reprinted with permission from
Herradura. Provided to recipegoldmine by Herradura.