"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


Ingredient Checklist


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.

  • 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; 6 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 48 mg cholesterol; 73 mg sodium. 265 mg potassium; 1 g carbohydrates; 0 g fiber; 0 g sugar; 17 g protein; 0 g trans fatty acid; 169 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 2 mcg vitamin b12; 16 mg calcium; 2 mg iron;