Active time: 40 min Start to finish: 40 min
Makes 6 servings.
INGREDIENTS
- 2large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
- 2 1/2tablespoons olive oil
- 2 1/2teaspoons balsamic vinegar
- 1 1/2teaspoons salt
- 1/4cup fresh lime juice
- 2lb skirt steak, halved crosswise
- 2 1/2teaspoons coarsely ground black pepper
- 18flour tortillas
- 1cup fresh cilantro leavesaccompaniment:tomatillo or tomato salsa; lime wedges
- special equipment:metal skewers or a grill basket
DIRECTIONS 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, and salsa all wrapped in tortillas.
Cooks’ note:
° If you aren’t able to grill, onions (no need to skewer) and steak can be cooked in a lightly oiled well-seasoned ridged grill pan over moderately high heat and tortillas can be toasted over gas (hold with tongs) or directly on top of electric burners. Cut skirt steak into pieces to fit in grill pan and grill in batches without crowding.
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