I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and this steak, marinated in beer and lime juice, honors their passion for full-flavored cooking.
—ADAN FRANCO MILWAUKEE, WI
PREP: 15 MIN. + MARINATING • GRILL: 5 MIN. • MAKES: 8 SERVINGS
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
1 1 /4 teaspoons salt, divided
3 /4 teaspoon pepper, divided
Corn tortillas, minced fresh cilantro and lime wedges
1. 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.
2. Meanwhile, cut partially through onions, leaving tops intact. Drizzle with remaining oil; sprinkle with 1 /4 teaspoon salt and 1 /4 teaspoon pepper.
3. 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 2-4 minutes on each side or until meat reaches desired doneness (for medium-rare steak, a thermometer should read 145°; medium, 160°; well-done, 170°) and onions are crisp-tender. Cut steak diagonally across the grain into thin slices. Serve with corn tortillas, onions, cilantro and lime wedges.
PER SERVING 1 serving ( calculated without tortillas, cilantro and lime wedges ) : 288 cal., 14g fat ( 5g sat. fat ) , 67mg chol., 458mg sod., 7g carb. ( 3g sugars, 1g fiber ) , 31g pro.