"Al carbon" means "cooked over coals" in Spanish, but you can also cook this skirt steak in a grill pan. This marinated meat makes the tastiest taco filling ever!

Source: Better Homes and Gardens

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Credit: Andy Lyons Cameraworks LTD

Recipe Summary

prep:
30 mins
marinate:
4 hrs
grill:
14 mins
total:
4 hrs 44 mins
Servings:
12
Yield:
12 tacos
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place meat in a large resealable plastic bag. For marinade, in a small bowl combine the next five ingredients (through salt). Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.

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  • If using green onions, trim tops and ends. Brush onions with the 1 tsp. oil.

  • Place onions on the rack of a covered grill over medium-high heat. (Be sure to place green onions perpendicular to the grill grates so they won't fall through the grate.) Grill 4 to 5 minutes or just until onions are tender, turning occasionally. Transfer onions to a bowl; cover with foil to keep warm.

  • Drain steak, discarding marinade. Grill steak, covered, over medium-high heat about 4 minutes or until slightly pink in center, turning once. Remove from grill. Slice meat diagonally across the grain into 1 1/2-inch-wide strips. If desired, cut the onions into 1-inch pieces.

Nutrition Facts

126 calories; fat 6g; cholesterol 48mg; saturated fat 2g; carbohydrates 1g; mono fat 3g; poly fat 1g; protein 17g; vitamin a 169IU; vitamin c 3.2mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 4.4mg; vitamin b6 0.3mg; folate 12mcg; vitamin b12 1.6mcg; sodium 73mg; potassium 265mg; calcium 16mg; iron 1.6mg.
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