Grilled Skirt Steak

“From Sunset magazine. Preparation time does not include minimum of 5 hours marination time.”
READY IN:
20mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cut each steak in half crosswise.
  2. Put in a large resealable plastic bag.
  3. Stir together beer, orange juice, lime juice, hot sauce, and garlic, then pour over steaks.
  4. Seal bag and refrigerate at least 5 hours and up to overnight.
  5. Prepare a gas or charcoal grill for medium-high heat.
  6. Drain meat and discard marinade.
  7. Mix salt and cumin and rub into meat.
  8. Spray onions lightly with vegetable oil spray and set, with steaks, on a cleaned and oiled cooking grate. Don't cover.
  9. For medium-rare to medium doneness (cut to check), grill steaks 3 to 4 minutes per side if less than 1/2 inches thick; add 1 more minute per side if more than 1/2 inches thick. Turn steaks at least once while grilling (more if juice starts to pool on surface). Grill onions, turning once, until browned on both sides and cooked through, 8 to 10 minutes total.
  10. After removing steaks from grill, let rest 5 minutes (so juices redistribute through the meat) before slicing.
  11. With a sharp knife at a slight diagonal, cut across grain into thin strips.
  12. Serve meat and onions with tortillas, lime wedges, and hot sauce.

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