← Nouns Cooking · Mexican

Ingredients

• 900 g skirt steak
• 3 limes, juiced
• 120 ml light Mexican lager
• 3 cloves Garlic, finely chopped
• 1 tsp Garlic powder
• ½ tsp Cumin
• 2 tsp Salt
• 1 tsp Black pepper
• 1 tbsp Vegetable oil
• 2 bunches spring onions (cebollitas), trimmed
• 12 warm corn tortillas
• 2 Lime, cut into wedges
• salsa verde, to serve

Method

1. Mix the lime juice, beer, chopped garlic, garlic powder, cumin, salt and pepper. Put the steak in a dish, pour over the marinade, turn to coat and chill for 2 hours (no longer than 8, or the lime turns the meat mushy).
2. Heat a grill, griddle pan or barbecue until very hot. Lift the steak out, pat it dry and rub with the oil.
3. Cook the steak for 3–4 min per side for medium-rare, until deeply charred outside. Skirt is thin, so it cooks fast. Rest it on a board for 5 min.
4. While it rests, grill the spring onions for 5–6 min, turning, until soft and blackened in spots. Sprinkle with a little salt and a squeeze of lime.
5. Slice the steak thinly across the grain (look for the lines of muscle and cut across them). Pile into warm tortillas with the onions, salsa and lime.

Tips

• Swap the beer for orange juice and the meal becomes gluten-free.
• Slicing across the grain is what makes skirt steak tender; cut along it and it chews like rope.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal Kitchen Gidget