This might be one of my most popular things to make. If ever the steak is left over (and the couple of times I used it at catered events it was gone first and almost instantly…you can never make enough). Two things I want to make so incredibly clear that I am going to capitalize them. CORN tortillas. C-O-R-N. Does it make a difference between something you can get anywhere and something that taste gourmet and homemade? Absolutely. CORN tortillas please. The other is patience. The longer you allow this steak to marinate, the more tasty is will be. I usually marinate Saturday morning and cook Sunday evening. 36 hours or so. Doesn’t hurt. Before you season them, pound them thin with a meat cleaver. It makes a huge difference. Avocado trimmings, pico de gallo? Cheese? Have at it amigo.
Ingredients:
- 2 pounds skirt steak (about 3 long steaks)
- 2 tablespoons finely chopped garlic
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice, or to taste
- 40 spring onions or large scallions (about 8 bunches)
- 2 tablespoons vegetable oil
- coarse salt to taste
- 1 lime, cut into 4 wedges
- 24 corn tortillas, warmed
Directions:
If necessary, trim steaks, leaving some fat. In a shallow dish rub steaks with garlic and oil. Marinate steaks, covered and chilled, at least 30 minutes and up to 1 day. Prepare grill. Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices. Trim roots and ends from spring onions or scallions, leaving about 8 inches of stalk. Onions or scallions may be prepared up to this point 6 hours ahead and chilled in a sealed plastic bag. In a sealable plastic bag or large bowl toss onions or scallions with oil and salt. Grill onions or scallions on a rack set 5 to 6 inches over glowing coals, turning them with tongs 3 or 4 times, 5 to 7 minutes, or until softened and lightly charred. (Alternatively, onions or scallions may be broiled on rack of a broiler pan about 3 inches from heat, turning them with tongs 2 or 3 times, 10 to 12 minutes.) Transfer onions or scallions to a platter and squeeze 4 lime wedges over them. Assemble tacos with slices of steak on tortillas, and top with scallions. Squeeze a bit of lime juice over top if desired.
