Skirt Steak Tacoswith Salsa and Modelo Negra

For grilled beef tacos, skirt steak is a solid choice. Add a great caramel flavor by marinating in modelo negra.

  • Serves
    4 PEOPLE
  • prep
    60 MIN
    25 MIN
  • Skill

Ingredients List

  • 1 to 1 1/4 pounds trimmed beef skirt steak
  • 1 jar (16 ounces) chipotle salsa or roasted tomato salsa
  • 1/2 cup Modelo Negra® beer
  • 3 garlic cloves, peeled and crushed
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 medium white onions, sliced into ½-inch rounds
  • Vegetable oil
  • Chopped fresh cilantro, lime wedges
  • 12 fresh, warm tortillas


  1. Cut steak into 4- or 5-inch portions. Mix 1/2 cup of salsa, Modelo Negra, garlic, lime juice, cumin, and salt in a large zippered bag. Add the steak and close the bag tightly. Turn bag gently to coat the steak. Refrigerate for 1 hour or up to 8 hours.
  2. Heat a gas grill to medium-high or light a charcoal fire. Brush or spray the onion slices with vegetable oil. Grill onions over a cooler section of the grill, turning carefully until softened and browned, about 10 minutes. Transfer to a serving dish.
  3. Remove the steak from the marinade (discard the marinade). Oil the steak well on both sides, and lay it over the hottest part of the grill. Grill, turning once, until richly browned and done to your liking, about 1 1/2 to 2 minutes per side for medium-rare.
  4. Cut skirt steak across the grain into thin strips. Mix with the onions and season with a little salt. Serve steak and onions with the remaining salsa, cilantro, lime wedges, and hot tortillas.