"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!




  • 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.

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Nutrition Facts

126 calories, 6 g fat (2 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 48 mg cholesterol, 73 mg sodium, 1 g carbohydrates, 0 g fiber, 0 g sugar, 17 g protein.