Ingredients
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2 1/2 tablespoons olive oil
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2 1/2 teaspoons balsamic vinegar
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1 1/2 teaspoons salt
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1/4 cup fresh lime juice
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2 lbs skirt steaks, halved crosswise
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1 large tomatoes, cut into wedges
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18 flour tortillas
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1 cup fresh cilantro leaves
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2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
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2 1/2 teaspoons fresh coarse ground black pepper
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2 avocados, peeled and sliced
Instructions
- Prepare grill for cooking.
- Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.
- While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.
- Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare.
- Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.
- While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total.
- Serve steak, onions, cilantro,tomato, avocado and salsa all wrapped in tortillas.