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Put the red onion in a small bowl and pour in enough red wine vinegar to cover well.
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Set aside for at least 30 minutes.
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Cut the skirt steak into 4 equal pieces.
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4
Using a meat mallet, pound the beef to a 1/4-inch thickness.
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5
If using an outdoor grill, preheat it now.
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Rub the cut side of the garlic clove all over the meat and season generously with salt and pepper.
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About 5 minutes before grilling, squeeze the juice of 1 lime over both sides of the beef.
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Place a grill pan over high heat and add the olive oil.
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(If using an outdoor grill, brush the grill with olive oil and set the heat to high.)
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Grill the beef for 4 minutes per side.
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Remove from the heat and let it rest for 5 minutes before chopping it into 1/2-inch pieces.
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Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel.
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Microwave on high for 45 seconds.
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Place the warm tortillas in a towel-lined basket or plate and cover.
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Repeat with the remaining tortillas.
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To assemble the tacos, place a heaping spoonful of the grilled skirt steak onto the center of a tortilla.
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Top with marinated onions and a slice of avocado.
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Serve accompanied by tomato salsa or tomatillo sauce.
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Cut the remaining lime into wedges.
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Garnish with the lime wedges and cilantro sprigs.
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INGREDIENTS
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Skirt Steak
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The traditional cut for carne asada tacos is skirt steak because it is fatty enough to resist drying out over high heat, which allows you to get a nice char on your steak.
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TECHNIQUES
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Pounding the Steak
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Pounding the meat not only tenderizes it, but it increases the meat surface area and allows you to season more of it, making for a more flavorful steak.
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To easily pound the skirt steak, pound at a 45 angle (in other words, dont pound straight down) with a meat mallet and go with the grain (follow the muscle fibers).
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ADVANCE PREPARATION
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The sauces and marinated onions can be made up to a day in advance.
