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Garlic-Marinated Skirt Steak Tacos with Cebollitas Asadas and Lime

Garlic-Marinated Steak Tacos with Cebollitas Asadas

What do you do when you get way too many green onions in your CSA? Because I don’t know about you, but I see green onions as more of a garnish, an accent; 2 or 3 at a time are usually more than enough. But when we kept getting green onions, and more green onions, pretty soon we had a fairly large stash that I couldn’t bare to waste.

So aside from the obligatory Scallion Pancakes (don’t worry, I took a boatload of process shots of these and plan to post a step-by-step in the next week), a dish centered solely around green onions, we still had a ton to use.

So we searched. For recipes that used a ton. We’re not talking 5 or 6 stalks here. Not even a dozen. Think two to three dozen. Of extra long, untrimmed, unwieldy green onions.

This recipe turned out to be just perfect.

Garlic-Marinated Steak Tacos with Cebollitas Asadas

This is simplicity at it’s best: lightly marinated skirt steak (flank or flat iron would work as well), topped with grilled or broiled green onions in a warm corn tortilla. Lightly flavored with lime and garlic, and not overcomplicated with various salsas and toppings and mess that only covers up the delicious flavor of the beef itself. Plus it is easily adaptable for the grill-less among us.

Garlic-Marinated Steak Tacos with Cebollitas Asadas

Makes 24 tacos. Recipe adapted from Epicurious.

Ingredients:

3 pounds skirt steak (about 3 long steaks)
3 tablespoons finely chopped garlic
3 tablespoons olive oil
3 tablespoons fresh lime juice, or to taste

40 spring onions or large scallions (about 8 bunches)
2 tablespoons vegetable oil
coarse salt to taste
1 lime, cut into 4 wedges

24 corn tortillas, warmed

Directions:

If necessary, trim steaks, leaving some fat. In a shallow dish rub steaks with garlic and oil. Marinate steaks, covered and chilled, at least 30 minutes and up to 1 day.

Prepare grill.

Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.

Trim roots and ends from spring onions or scallions, leaving about 8 inches of stalk. Onions or scallions may be prepared up to this point 6 hours ahead and chilled in a sealed plastic bag.

In a sealable plastic bag or large bowl toss onions or scallions with oil and salt. Grill onions or scallions on a rack set 5 to 6 inches over glowing coals, turning them with tongs 3 or 4 times, 5 to 7 minutes, or until softened and lightly charred. (Alternatively, onions or scallions may be broiled on rack of a broiler pan about 3 inches from heat, turning them with tongs 2 or 3 times, 10 to 12 minutes.)

Transfer onions or scallions to a platter and squeeze 4 lime wedges over them. Assemble tacos with slices of steak on tortillas, and top with scallions. Squeeze a bit of lime juice over top if desired.

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11 CommentsLeave a Comment →

  1. 1
    Posted On June 24, 2010 at 9:05 am

    That steak looks picture perfect. It’s perfectly grilled!

    Reply

  2. 2
    Posted On June 24, 2010 at 9:11 am

    Glad you found a use for the green onions! This looks much better than the pasta with green scallion sauce I suggested :) Tacos win anyday. xxSAS

    Reply

  3. 3
    Posted On June 24, 2010 at 10:03 am

    Your tacos look delicious! I never thought of grilling scallions before, but that is a great idea.

    Reply

  4. 4
    Posted On June 24, 2010 at 10:29 am

    Not only do these look amazing but your pictures are awesome!

    Reply

  5. 5
    Posted On June 24, 2010 at 11:31 am

    Looks delicious — and I’m a big fan of the humble scallion, so these look right up my alley. They’re awesome grilled (great on pizza), and we also love using them for variations on pesto. Lots of flavor!

    Reply

  6. 6
    Posted On June 24, 2010 at 12:32 pm

    Whoa 40 spring onions! That recipe is the perfect find for you guys and the tacos look excellent. I bet the roasting really de-intensifies the onions a bit. I wonder if you could turn them into some kind of pesto…

    Reply

  7. 7
    Posted On June 24, 2010 at 1:50 pm

    These look so perfect! And you’re totally right– every time I buy a bunch of green onions, I end up using 4 of them and then the rest get all wilty and brown. This is an awesome option. And I do love a good scallion pancake too :)

    Reply

  8. 8
    Posted On June 25, 2010 at 5:16 am

    I’m tellin you, make a big batch of tomatillo-jalapeno hot sauce. It’s a great sauce for the summer and uses a bunch of green onions – has a really great fresh taste. I’ll even share my recipe if you’re interested. It’s good on everything – eggs, tacos, potato pancakes… Mmm my mouth is watering just thinking about it.

    Reply

  9. 9
    Posted On June 27, 2010 at 5:31 am

    I’m not the right person to answer your question, as I eat green onions raw, by themselves. That’s how much I love them. That said, I love your tacos, they look really appetizing!

    Reply

  10. 10
    Francesca
    Posted On June 27, 2010 at 3:23 pm

    Love your blog! Just discovered it last week! I’ve looked through ALL of your previous posts. Great tofu recipes as well as desserts! Who am I kidding – all of your recipes are delicious!

    Have you ever checked out cookiemadness.net? Great recipes there, too. Who doesn’t love a delicious cookie?

    Reply

  11. 11
    Posted On June 28, 2010 at 6:30 pm

    LOVE this recipe, absolutely perfect!

    Reply

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